Jazzed Up Tuna Casserole

• 3 cups uncooked yolk-free wide egg noodles
• 2 (6 ounce) cans tuna in water, drained and flaked
• 1 cup zucchini, grated
• 3/4 cup light sour cream
• 1/2 cup celery, diced
• 1/4 cup onion, chopped
• 1/4 cup light mayonnaise
• 2 teaspoons prepared mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 cup part-skim mozzarella cheese, grated, and mixed with
• 1/2 cup cheddar cheese, grated
• 1 medium tomatoes, chopped

1. Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray.
2. Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.

uncooked yolk, water, zucchini, light sour cream, celery, onion, light mayonnaise, mustard, thyme, oregano, salt, mozzarella cheese, cheddar cheese, tomatoes

Taken from www.food.com/recipe/jazzed-up-tuna-casserole-126355 (may not work)