Layered Cheesy Tuna and Zucchini Casserole

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
  • Drain the tuna and flake with a fork.
  • In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
  • 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.
  • Set oven to 350°F.
  • Grease a 2-quart casserole dish.
  • Spoon HALF of the mixture into prepared dish.
  • Top with HALF of the sliced zucchini.
  • Then sprinkle with cheddar cheese.
  • Top with noodle mixture then remaining zucchini.
  • Sprinkle with more grated Parmesan cheese if desired.
  • Bake covered with foil for 30 minutes.
  • Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
  • Sprinkle chopped tomato over casserole before serving.
Advertisement