Hearty Tuna Casserole recipe

6 servings

3 cups uncooked egg noodles

2 (6 ounce) cans tuna, drained

1/2 cup chopped celery

1/3 cup chopped green onions

1/3 cup sour cream

2 teaspoons prepared mustard

1/2 cup mayonnaise

1/2 teaspoon dried thyme

1/4 teaspoon salt

1 small zucchini, sliced

1 cup shredded Monterey Jack cheese

1 tomato, chopped

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2 quart casserole dish.

Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.

In a large mixing bowl, combine noodles, tuna, celery, and green onion.

Stir in sour cream, mustard, and mayonnaise.

Season with salt and thyme.

Spoon 1/2 of the noodle mixture into the prepared casserole dish.

Arrange a layer of zucchini over the mixture.

Top with the remaining noodles, followed by a layer of zucchini.

Top the entire casserole with cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly.

Sprinkle the casserole with tomatoes before serving.