Recipe

Layered Cheesy Tuna And Zucchini Casserole Recipe

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Ingredients

1 large firm tomato, sliced .
1 c mayonnaise .
1/4 c grated parmesan cheese .
3/4 c sliced celery .
salt & pepper (I use about 1/2 tsp salt) .
1 tsp mustard powder .
2 c grated cheddar cheese .
1/4 c milk .
1 c sour cream .
2 c grated mozzarella cheese .
2 (6 1/2 oz) cans chunk tuna (I use all white tuna, but light may be used also, or use both) .
4 c wide egg noodles (uncooked) .
1/2 tsp dried thyme (rubbed between fingers to release flavor) .
1 medium zucchini, sliced .
3 green onions, finely sliced

Directions

Step #1 Cook the egg noddles in boiling water according to package directions; drain & rinse under warm water, then set aside.
Step #2 Drain the tuna & flake with a fork.
Step #3 In a large bowl, cooked egg noodles, mix tuna, celery & onions; mix well to mix.
Step #4 In another small bowl, mix sour cream, thyme, Parmesan cheese, mayo, milk, mustard powder, salt & pepper; add into the tuna mixture & toss well to mix.
Step #5 Set oven to 350 degrees.
Step #6 Grease a 2-quart casserole dish.
Step #7 Spoon HALF of the mixture into prepared dish.
Step #8 Top with HALF of the sliced zucchini.
Step #9 Then sprinkle with cheddar cheese.
Step #10 Then top this with noodle mixture.
Step #11 Sprinkle top with more grated Parmesan cheese if desired.
Step #12 Bake covered with foil wrap for 30 mins.
Step #13 Remove from oven & uncover, sprinkle with grated mozzeralla cheese, return to oven (uncovered) & bake for another 10 mins.
Step #14 Sprinkle top sliced tomato over casserole before serving.
Enjoy the Layered Cheesy Tuna & Zucchini Casserole recipe

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