Recipe - Home Recipes: Hearty Tuna Casserole

3 cup Rotini pasta
13 ounce Chunky tuna, drained
[2x61/2oz cans)
One half cup Celery, chopped
2 Green onions, cut or sliced up
2/3 cup Light sour cream
One half cup Light mayonnaise
2 teaspoon Dijon mustard
One half teaspoon Dried thyme
One half teaspoon Salt
One fourth teaspoon Pepper
1 small Zucchini, thinly cut or sliced up
1 Tomato, cut or sliced up
1 cup Monterey Jack, shredded

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
8cup 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
[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini