| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Canadian |
Fish*shell, Pastanoodle, Casseroles |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Rotini pasta |
| 13 |
oz |
Chunky tuna, drained [2×6-1/2oz cans) |
| 1/2 |
c |
Celery, chopped |
| 2 |
|
Green onions, sliced |
| 2/3 |
c |
Light sour cream |
| 1/2 |
c |
Light mayonnaise |
| 2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
sm |
Zucchini, thinly sliced |
| 1 |
|
Tomato, sliced |
| 1 |
c |
Monterey Jack, shredded |
INSTRUCTIONS
In large pot of boiling salted water, cook rotini for about 8 minutes or
until tender but firm; drain and rinse.
In large bowl, flake tuna; add pasta, celery and green onions. Stir in sour
cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased
8-cup casserole.
Layer zucchini over top. Top with remaining tuna mixture. Arrange tomato
slices over top; sprinkle with cheese.
Bake in 350F 180C oven for 30 minutes or until hot and bubbly. Source:
Canadian Living magazine [Jul 95] Originator: Lise Lapointe, Coaticook,
Quebec, Canada
Per Serving: about 550 calories, 37 g protein, 27 g fat, 39 g carbohydrate
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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