Hearty Tuna Casserole

• 3 cups rotini pasta
• 2 cans (6-1/2 oz. each) chunk-style tuna, drained
• 1/2 cup chopped celery
• 2 green onions, sliced
• 2/3 cup light sour cream
• 1/2 cup light mayonnaise
• 2 tsp. Dijon mustard
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 sm. zucchini, thinly sliced
• 1 tomato, sliced
• 1 cup shredded monterey jack cheese

1. In large pot of boiling salted water, cook rotini for approximately 8 minutes or until tender but firm; drain and rinse.
2. In large bowl, flake tuna; add pasta, celery and onions.
3. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole.
4. Layer zucchini over top; spread with remaining tuna mixture.
5. Arrange tomato over top; sprinkle with cheese.
6. Bake in 350F oven for 30 minutes or until hot and bubbly.

rotini pasta, tuna, celery, green onions, light sour cream, light mayonnaise, mustard, thyme, salt, pepper, zucchini, tomato, shredded monterey jack cheese

Taken from www.foodgeeks.com/recipes/4295 (may not work)