1/3 Photos of Hearty Zucchini and Tuna Casserole
Musical Joy's Note:
This is a nice change from the traditional tuna casserole. You can substitute canned salmon for the tuna and can also make this without the zucchini (or use some mixed veggies or broccoli instead). My young daughters love this recipe (as long as I peel the zucchini before putting it in the casserole)!
My Private Note
Units: US | Metric
- 1 -2 can chunk-style tuna
- 6 ounces uncooked egg noodles (3 cups)
- 1/2 cup chopped celery
- 1/3 cup sliced green onion
- 1/2-2/3 cup sour cream
- 2 teaspoons yellow mustard
- 1/2 cup mayonnaise
- 1/2 teaspoon dried thyme leaves
- 1/4-1/2 teaspoon salt
- 1 small zucchini, scrubbed,sliced
- 1 cup shredded monterey jack cheese or 1 cup monterey jack and cheddar cheese blend
- 1 medium tomato, chopped
- 1Drain and flake the tuna.
- 2Set aside.
- 3Cook noodles according to package directions.
- 4Drain and rinse in hot water.
- 5Combine noodles with the tuna, celery and green onions.
- 6Blend in the sour cream, mustard, mayo, thyme and salt.
- 7Spoon half the mixture into a buttered 2-quart casserole.
- 8Top with half the zucchini.
- 9Repeat layers.
- 10Top with the cheese.
- 11Bake uncovered at 350 for 30 minutes or until hot and bubbly.
- 12Sprinkle with the chopped tomato.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Hearty Zucchini and Tuna Casserole
Serving Size: 1 (853 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1843.8
- Calories from Fat 952
- Total Fat 105.8 g
- Saturated Fat 44.4 g
- Cholesterol 325.3 mg
- Sodium 2220.3 mg
- Total Carbohydrate 168.7 g
- Dietary Fiber 10.2 g
- Sugars 18.5 g
- Protein 60.1 g
The following items or measurements are not included: