| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
American |
Fish and se, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
(6 1/2oz each) chunk-style |
|
|
Tuna |
| 6 |
oz |
(3 cups) uncooked Egg |
|
|
Noodles |
| 1/2 |
c |
Chopped celery |
| 1/3 |
c |
Sliced green onions |
| 1/2 |
c |
(to 2/3c) Dairy sour cream |
| 2 |
ts |
Mustard |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
(to 1/2t) salt |
| 1 |
sm |
Zucchini, scrubbed |
|
|
Sliced |
| 1 |
c |
Shredded Monterey Jack |
|
|
Cheese |
| 1 |
md |
Tomato — chopped |
INSTRUCTIONS
Preparation: Drain and flake the tuna. Set aside. Cook noodles according to
package directions. Drain and rinse in hot water. Combine noodles with
tuna, celery and green onions. Blend in the sour cream, mustard,
mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart
casserole. Top with half the zucchini. Repeat layers. Top with the cheese.
Bake at 350F for 30 minutes or until hot and bubbly. Sprinkle with the
chopped tomato.
Tips: You may substitute canned, drained and flaked salmon for the tuna.
You may wish to add some chopped fresh parsley, dill, basil or chives to
the casserole.
Source: Great American Recipes, Group 4, Card 43
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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