This tuna noodle casserole with sour cream may not be the same as your grandma's tuna casserole, but it's sure to please everybody in the family.
Ingredients
- cooking spray:
- uncooked egg noodles: 3 cups
- tuna: 2 cans (5 ounce cans, drained)
- celery: 0.5 cup (chopped)
- green onions: 0.33333 cup (chopped)
- mayonnaise: 0.5 cup
- sour cream: 0.33333 cup
- prepared mustard: 2 tsp
- thyme: 0.5 tsp (dried)
- salt: 0.25 tsp
- zucchini: 1 piece (sliced)
- Monterey Jack cheese: 1 cup (shredded)
- medium tomato: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer to a large mixing bowl.
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Add tuna, celery, and green onions to the noodles. Stir in mayonnaise, sour cream, mustard, thyme, and salt until well combined.
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Spoon 1/2 of the noodle mixture into the prepared casserole dish, then layer 1/2 of the zucchini slices over top. Repeat layers once more, then sprinkle Monterey Jack cheese over the entire casserole.
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Bake in the preheated oven until hot and bubbly, about 30 minutes.
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Remove from the oven and sprinkle with chopped tomato before serving.
