Down-home Tuna Casserole

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 6 ounces broad egg noodles
• 340 g chunk tuna, packed in water, drained and lightly flaked
• 2 small celery ribs, chopped
• 3 large green onions, finely chopped ( and light green parts)
• 2/3 cup sour cream
• 1/2 cup mayonnaise
• 2 teaspoons mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 zucchini, thinly sliced
• 2 ounces mozzarella cheese, shredded
• 2 ounces cheddar cheese, shredded
• 1 tomato, chopped
• fresh parsley, chopped (to taste)

Recipe

• 1 cook the noodles in a large pan of boiling, salted water on medium heat until almost tender, about 7 minutes.
• 2 drain, rinse with hot water, and drain again.
• 3 pour into a large bowl.
• 4 add the tuna, celery, and onion to the bowl.
• 5 in a small bowl, stir together the sour cream, mayonnaise, mustard powder, thyme and salt.
• 6 add to the larger bowl and mix gently.
• 7 spoon half of the mixture into a greased 9" square baking pan or a 2-litre casserole dish.
• 8 top with half of the zucchini (reserve the rest for another use.).
• 9 top with the remaining noodle mixture.
• 10 sprinkle the cheeses over the top.
• 11 bake in a preheated 350 degree f oven 40 to 45 minutes or until the zucchini is tender and the cheese is golden.
• 12 sprinkle the tomato and parsley over the top.