Jazzed up Tuna Casserole

Sharon123's Note:

From Light&Tasty magazine, this perks up Mom's traditional tuna casserole. It's sure to be comfort food for the whole family.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 cups uncooked yolk-free wide egg noodles
• 2 (6 ounce) cans tuna in water , drained and flaked
• 1 cup zucchini , grated
• ¾ cup light sour cream
• ½ cup celery , diced
• ¼ cup onion , chopped
• ¼ cup light mayonnaise
• 2 teaspoons prepared mustard
• ½ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• 1 cup part-skim mozzarella cheese , grated, and mixed with
• ½ cup cheddar cheese , grated
• 1 medium tomato , chopped

Directions:

1. Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray.
2. Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.

Reviews

[mersaydees]

This is the lightest and tastiest tuna casserole I've had. I made this especially for work lunches and it's perfect. Thanks, Sharon! Made for Aussie Kiwi Recipe Swap 44, September 2010.

[BethHughes]

WOW... I was looking for a recipe using zucchini and tuna... boy what a scrumptious meal!! I served it with garlic bread (double starch, ok) and it was delicious! I followed the recipe exactly... wonderful comfort food!

[aspiringourmet]

excellent! I used whole wheat noodles, and threw in peas as well. Sprinkled a bit of good quality Romano over the top before baking. Otherwise, followed to a T and it turned out great. As with most casseroles, it was even better leftover the next day, reheated for lunch with a side salad. My husband raved and asked to put it in the monthly rotation. Thanks again for another great recipe Sharon!