Ingredients
6
6 servings
- •cooking spray
- •3 cups uncooked egg noodles
- •2 (5 ounce) cans tuna, drained
- •0.5 cup chopped celery
- •0.33333334326744 cup chopped green onions
- •0.5 cup mayonnaise
- •0.33333334326744 cup sour cream
- •2 teaspoons prepared mustard
- •0.5 teaspoon dried thyme
- •0.25 teaspoon salt
- •1 small zucchini, thinly sliced
- •1 cup shredded Monterey Jack cheese
- •1 medium tomato, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer to a large mixing bowl.
- Add tuna, celery, and green onions to the noodles. Stir in mayonnaise, sour cream, mustard, thyme, and salt until well combined.
- Spoon 1/2 of the noodle mixture into the prepared casserole dish, then layer 1/2 of the zucchini slices over top. Repeat layers once more, then sprinkle Monterey Jack cheese over the entire casserole.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
- Remove from the oven and sprinkle with chopped tomato before serving.
Nutritional Facts
Per 6 servings
- Calories: 356
- Carbohydrate: 16g
- Fat: 25g
- Fiber: 2g
- Protein: 19g
- Sugar: 2g
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