2 cans tuna in water
3 cups egg noodles
1/2 cup celery chopped
1/3 cup green onion sliced
1/2 cup Sour cream
2 teaspoons Mustard
1/2 cup mayonnaise
1/2 teaspoon thyme
1/4 teaspoon Salt
1 each zucchini
1 cup Jack cheese melted
1 each tomato chopped
Instructions
Drain and flake the tuna. Cook noodles, drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2 quart casserole; top with half the zucchini. Repeat layers. Top with cheese. Bake @ 350* for 30 minutes; sprinkle with chopped tomatoes.
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Yields: 5 Servings
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