Description
This has become our traditional Friday of Lent dinner.
Yield
4 Servings
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Ingredients
2 cn tuna, chunk style (6.5oz cans)
6 oz egg noodles, uncooked (3 cups)
1⁄2 c celery (chopped)
1⁄3 c onion, green (sliced)
2⁄3 c sour cream (1/2 to 2/3 cup)
2 t mustard
1⁄2 c mayonaise
1⁄2 t thyme leaves, dried
1⁄2 T salt
1 zucchini (small, scrubbed, sliced.)
1 c monterey jack cheese (shredded)
1 tomato (medium, chopped)
Instructions
- Drain and flake the tune. Set aside.
- Cook noodles according to package directions. Drain and rinse in hot water.
- Combine noodles with tuna, celery, and green onions.
- Blend in the sour cream, mustard, mayonnaise, thyme and salt.
- Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers.
- Top with cheese.
- Bake at 350F for 30 minutes or until hot and bubbly.
- Sprinkle with the chopped tomato.
Notes
- You can substitute salmon for the tuna.
- You can add some chopped fresh parsley, dill, basil or chives.
- Mary Lou Heberlein is the master of this dish. Contact her for details.
Source
Great American Recipes - Sample recipe card 43