Veggie Salmon Casserole(Tuna Optional)

• 2 (16 oz.) cans red salmon, flaked
• 6 oz. (3 c.) uncooked egg noodles
• 1/2 c. chopped celery
• 1/3 c. sliced green onions
• 1/2 to 2/3 c. sour cream
• 2 tsp. mustard
• 1/2 c. mayonnaise
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. salt
• 1 small zucchini, sliced
• 1 c. shredded Monterey Jack cheese
• 1 medium tomato, chopped

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

red salmon, 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=852427 (may not work)