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Hearty Tuna Casserole

Source of Recipe


Lise Lapointe; Canadian Living Test Kitchen






List of Ingredients



• 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 sour cream (recipe calls for light)
  
• 1/2 cup mayonnaise (recipe calls for light)
  
• 2 tsp Dijon mustard
  
• 1/2 tsp dried thyme
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 1 small zucchini, thinly sliced
  
• 1 tomato, sliced
  
• 1 cup shredded Monterey Jack cheese
  






Instructions



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