| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Casserole | 4 | Servings |
INGREDIENTS
| 2 | cn | (6.5-oz) chunk-style tuna |
| 6 | oz | Uncooked egg noodles |
| 1/2 | c | Chopped celery |
| 1/3 | c | Sliced green onions (up to) |
| 2/3 | c | Dairy sour cream |
| 2 | ts | Mustard |
| 1/2 | c | Mayonnaise |
| 1/2 | ts | Dried thyme leaves (up to) |
| 1/2 | ts | Salt |
| 1 | sm | Zucchini; scrubbed, sliced |
| 1 | c | Shredded Monterey Jack cheese |
| 1 | md | Tomato; chopped |
INSTRUCTIONS
1. Drain and flake the tuna. Set aside. 2. Cook noodles according to package directions. Drain and rinse in hot water. 3. Combine noodles with the tuna, celery and green onions. 4. Blend in the sour cream, mustard, mayonnaise, thyme and salt. 5. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini Repeat layers. 6. Top with the cheese. 7. Bake at 350 degrees for 30 minutes or until hot and bubbly. 8. Sprinkle with the chopped tomato. 4-6 servings. FROM "GREAT AMERICAN RECIPES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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