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Hearty Tuna Casserole

NicoleNicole Nielsen
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Ingredients

  • 2 cans (6.5oz) chunky style tuna
  • 6 oz. (3 cups) uncooked egg noodles
  • 1/2 c. chopped celery
  • 1/3 c. sliced green onions
  • 1/2 to 2/3 c. sour cream
  • 2 tsp. mustard
  • 1/2 c. mayonnaise
  • 1/2 tsp. dried thyme leaves
  • 1/4 to 1/2 tsp. salt
  • 1 small zucchini, scrubbed, sliced
  • 1 c. shredded monterey jack cheese
  • 1 medium tomato, chopped
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directions

  • 1

    1. Drain and flake tuna. Set aside.

  • 2

    2. Cook noodles according to package directions. Drain and rinse in hot water.

  • 3

    3. Combine noodles with the tuna, celery, and green onions.

  • 4

    4. Blend in the sour cream, mustard, mayonnaise, thyme and salt.

  • 5

    5. Spoon half the mixture into a buttered 2 quart casserole. Top with half the zucchini. Repeat the layers.

  • 6

    6. Top with the cheese.

  • 7

    7. Bake at 350 for 30 minutes or until hot & bubbly.

  • 8

    8. Sprinkle with the chopped tomato.


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