Hearty Tuna Casserole

• 2 (6 1/2 oz. each) cans chunk style tuna
• 6 oz. (3 c.) uncooked egg noodles
• 1/2 c. chopped celery
• 1/3 c. sliced green onions
• 1/2 to 2/3 c. dairy sour cream
• 2 tsp. mustard
• 1/2 c. mayonnaise
• 1/2 tsp. dried thyme leaves
• 1/4 to 1/2 tsp. salt
• 1 small zucchini, scrubbed and sliced
• 1 c. shredded Monterey Jack cheese
• 1 medium tomato, chopped

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187089 (may not work)