Hearty Tuna Noodle Casserole Source: Great American Recipes, Group 4, Card 43 Servings: 6
2 cans (6 1/2 oz each) chunk-style tuna 6 ounces (3 cups) uncooked egg noodles 1/2 cup chopped celery 1/3 cup sliced green onions 1/2 to 2/3 cup dairy sour cream 2 teaspoons mustard 1/2 cup mayonnaise 1/2 teaspoon dried thyme leaves 1/4 to 1/2 teaspoon salt 1 small zucchini, scrubbed, sliced 1 cup shredded Monterey Jack cheese 1 medium tomato, chopped Preheat oven to 350 degrees F. Butter a 2-quart casserole. 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 prepared casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350 degrees F 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
