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Tuna and Zucchini Casserole

3 cups wide egg noodles, uncooked
1 (6 oz.) can water packed tuna, drained and flaked
1 (8 oz.) can sliced water chestnuts, drained
1/2 cup celery, chopped
1/3 cup green onions sliced
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon thyme
1 cup zucchini, sliced
1 cup Monterey Jack cheese, shredded
3 fresh tomatoes, sliced

Cook noodles as directed on package. Drain and rinse with hot water. Preheat oven to 350 degrees (F). Grease a 2-quart casserole. In a large bowl, combine noodles, tuna water chestnuts, celery, onions, mayonnaise, sour cream, thyme
and salt. Spoon half of the tuna mixture into prepared casserole; top with 1/2 cup sliced zucchini. Repeat layers. Arrange tomato slices on top of casserole; sprinkle with cheese. Bake at 350 degrees for 30 - 40 minutes or until hot and bubbly.

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