Summer Tuna Casserole

• 2 cans drained tuna
• 3 c. egg noodles, uncooked
• 1/2 c. chopped celery
• 1/3 c. sliced onions
• 1/2 to 2/3 c. sour cream
• 2 tsp. mustard
• 1/2 c. mayonnaise
• 1 small summer squash
• 1/2 tsp. thyme
• 1/2 tsp. salt
• 1 small zucchini, sliced
• 1 c. shredded Monterey Jack cheese
• 1 medium tomato, diced
• 1 tsp. parsley

1. Cook noodles as according to package.
2. Drain and rinse in hot water.
3. Combine noodles, tuna, celery and onions.
4. Blend in sour cream, mustard, mayonnaise, thyme and salt.
5. Spoon half the mixture into a buttered 2-quart casserole.
6. Top with half the zucchini and squash.
7. Repeat layers.
8. Top with cheese and parsley. Bake at 350u0b0 for 30 minutes until bubbly.
9. Sprinkle with diced tomato.

tuna, egg noodles, celery, onions, sour cream, mustard, mayonnaise, summer, thyme, salt, zucchini, shredded monterey jack cheese, tomato, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579555 (may not work)