Recipe - Hearty Tuna Noodle Casserole

2 cn (6 1/2oz each) chunkstyle
Tuna
6 ounce (3 cups) uncooked Egg
Noodles
One half cup Chopped celery
1/3 cup Sliced green onions
One half cup (to 2/3c) Dairy sour cream
2 teaspoon Mustard
One half cup Mayonnaise
One half teaspoon Dried thyme leaves
One fourth teaspoon (to 1/2t) salt
1 small Zucchini, scrubbed
Sliced
1 cup Shredded Monterey Jack
Cheese
1 md Tomato chopped

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 2quart
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