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    You are in: Home / Recipes / Layered Cheesy Tuna and Zucchini Casserole Recipe
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    Layered Cheesy Tuna and Zucchini Casserole

    Layered Cheesy Tuna and Zucchini Casserole. Photo by Chipfo

    1/1 Photo of Layered Cheesy Tuna and Zucchini Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Kittencalskitchen's Note:

    A family favorite! --- I would recommend to slice the zucchini fairly thick and you may want to add in some chopped green bell pepper also if desired, I have even substituted cooked chicken breast in place of tuna with great success, I like to combine both mozzarella and cheddar cheeses but of coarse one or the other may be used, I also add in 1 teaspoon garlic powder to the sour cream mixture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Tuna Recipes

    Ratings & Reviews:

    • on January 31, 2010

      45

      Very good! I love a no cream of soup tuna casserole. I made this as directed but used cream for the milk and used the seasoned salt and garlic powder options. It might be because I'm pregnant but I think I prefer my tuna casseroles just with peas and onion...I wasn't loving the crunchy celery and zucchini flavors. Made for 1-2-3 hit wonders tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2009

      55

      Loved this casserole! This is a creamy, cheesy dish that is pure comfort food! I used my last garden yellow squash in place of zucchini. And took Kitt's advise and added the garlic powder. Just delicious! Thanks Kitt! As usual a winner at my house!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2009

      55

      Found this while looking for something that used both tuna and zucchini. The ingredient list isn't full of weird things, and instead of using cream of celery soup, you pretty much make your own with the celery, sour cream, mayo and milk. This recipe did make plenty, but it will be great for leftovers. It is the best tuna casserole recipe I have made. We didn't use 4 cups of cheese, maybe 3 at most. Also left out the green onions and forgot about the tomatoes. But my kids loved it and it was easy enough to make, so I think we will see it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Layered Cheesy Tuna and Zucchini Casserole

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 705.3
     
    Calories from Fat 408
    57%
    Total Fat 45.4 g
    69%
    Saturated Fat 21.2 g
    106%
    Cholesterol 140.9 mg
    46%
    Sodium 1059.1 mg
    44%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 1.7 g
    7%
    Sugars 4.8 g
    19%
    Protein 41.2 g
    82%

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