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tuna casserole

(2 ratings)
ladybug77 avatar
Recipe by
Patrice Manning
@ladybug77
Athens, GA

I found this JAP orphan. It is summer-like in contrast to my soup based tuna casserole. The slices of zucchini and celery lighten it up! We liked it a lot and I would make it again, especially during the summer.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For tuna casserole

  • 2 can
    tuna, canned chunks, flaked and drained
  • 6 oz
    egg noodles or 2 cups
  • 1/2 c
    chopped celery
  • 1/3 c
    green onions, sliced
  • 2/3 c
    sour cream
  • 2 tsp
    mustard
  • 1/2 c
    mayonnaise
  • 1/2 tsp
    thyme (i use 1/4 tsp as mine was ground thyme)
  • 1/4 tsp
    salt, (i did not use salt)
  • 1 sm
    zucchini, sliced
  • 1 c
    shredded monterey jack cheese/ cheddar
  • 1 md
    chopped tomato (optional)

How To Make tuna casserole

  • 1
    Drain and flake the tuna.
  • 2
    Set aside.
  • 3
    Cook noodles according to package directions.
  • 4
    Drain and rinse in hot water.
  • 5
    Combine noodles with the tuna, celery and green onions.
  • 6
    Blend in the sour cream, mustard, mayonnaise, thyme and salt.
  • 7
    Spoon half the mixture into a buttered 2 quart casserole.
  • 8
    Top with half the zucchini.
  • 9
    Repeat layers.
  • 10
    Top with cheese. (I used colby/jack)
  • 11
    Bake at 350 for 30 minutes or until hot and bubbly.
  • 12
    Sprinkle with the chopped tomato, optional.
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