Tuna Casserole With a Difference

 

• 2 (6 and 1/2 ounce) cans of flaked tuna
• 3 cups of cooked egg noodles (6 - 8 ounces uncooked noodles)
• 1 stalk of celery, chopped
• 5 green onions, chopped
• 1/2 cup sour cream
• 2 teaspoons mustard
• 1/2 cup mayonnaise
• 1/2 teaspoon thyme
• 1 tablespoon parsley
• 1/2 teaspoon salt
• 1 zucchini sliced
• 1 cup grated cheddar cheese
• 1 tomato, chopped

Preheat oven to 350 degrees.  Combine tuna with cooked noodles.  Blend in sour cream, mustard, mayo, thyme, parsley,celery,onions and salt.  Spoon 1/2 of the mixture into a greased 2 quart casserole dish.  Top with 1/2 of the sliced zucchini.  Repeat the layers.  Sprinkle on the cheese.  Top with the chopped tomato.  Bake for 30 minutes or until hot and bubbly.

This recipe was given to me by a friend.  Best to make this in the summer or fall when the zucchini and tomatoes are plentiful.  Very good