Layered Cheesy Tuna And Zucchini Casserole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 (6 1/2 ounce) cans chunk tuna (i use all tuna, but light may be used also, or use both)
• 4 cups wide egg noodles (uncooked)
• 1 celery rib, diced
• 3 green onions, finely chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon mustard powder
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon dried thyme (rubbed between fingers to release flavor)
• salt and pepper (i use about 1/2 teaspoon seasoned salt)
• 1 medium zucchini, sliced
• 2 cups grated mozzarella cheese
• 2 cups grated cheddar cheese
• 1 large firm roma tomato, chopped

Recipe

• 1 cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
• 2 drain the tuna and flake with a fork.
• 3 in a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
• 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 set oven to 350°f.
• 6 grease a 2-quart casserole dish.
• 7 spoon half of the mixture into prepared dish.
• 8 top with half of the sliced zucchini.
• 9 then sprinkle with cheddar cheese.
• 10 top with noodle mixture then remaining zucchini.
• 11 sprinkle with more grated parmesan cheese if desired.
• 12 bake covered with foil for 30 minutes.
• 13 remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
• 14 sprinkle chopped tomato over casserole before serving.