Hearty Tuna Casserole

• 2 cans tuna in spring water
• 6 oz. (3 c.) uncooked egg noodles
• 1/2 c. chopped celery
• 1/3 c. sliced green onions
• 1/2 to 2/3 c. low-fat sour cream
• 2 tsp. mustard
• 1/2 c. no-fat margarine
• 1/2 tsp. dried thyme leaves
• 1/4 to 1/2 tsp. salt
• 1 small zucchini, sliced
• 1 c. shredded low-fat Monterey Jack cheese
• 1 medium tomato, chopped

1. Drain and flake tuna.
2. Set aside. Cook noodles according to package.
3. Drain and rinse in hot water.
4. Combine noodles with tuna, celery and green onions.
5. Blend in sour cream, mustard, mayonnaise, thyme and salt.
6. Spoon half the mixture into buttered two quart casserole.
7. Top with half the zucchini.
8. Repeat layers. Top with cheese.
9. Bake at 350u0b0 for 30 minutes or until hot and bubbly.
10. Sprinkle with chopped tomatoes.

water, egg noodles, celery, green onions, lowfat sour cream, mustard, margarine, thyme, salt, zucchini, cheese, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576981 (may not work)