Tuna Casserole

• 2 (6 1/2 oz.) cans tuna
• 6 oz. (3 c.) uncooked egg noodles
• 1/2 c. chopped celery
• 1/2 c. sliced green onions
• 2/3 c. sour cream
• 2 tsp. mustard
• 1/2 c. mayonnaise
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1 medium tomato, chopped
• 1 c. shredded Monterey Jack cheese
• 1 small zucchini, scrubbed and sliced

1. Cook noodles; drain.
2. Rinse in hot water.
3. Combine noodles with drained tuna, celery and green onions.
4. Blend in sour cream, mustard, mayonnaise, thyme and salt.
5. Spoon half mixture into buttered 2-quart casserole.
6. Top with half zucchini.
7. Repeat layers. Top with cheese.
8. Bake at 350u0b0 for 30 minutes or until hot and bubbly.
9. Sprinkle with chopped tomato.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288984 (may not work)