Hearty Zucchini and Tuna Casserole

"This is a nice change from the traditional tuna casserole. You can substitute canned salmon for the tuna and can also make this without the zucchini (or use some mixed veggies or broccoli instead). My young daughters love this recipe (as long as I peel the zucchini before putting it in the casserole)!"
 
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photo by adymommy photo by adymommy
photo by adymommy
photo by adymommy photo by adymommy
photo by adymommy photo by adymommy
Ready In:
50mins
Ingredients:
12
Serves:
1
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ingredients

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directions

  • Drain and flake the tuna.
  • Set aside.
  • Cook noodles according to package directions.
  • Drain and rinse in hot water.
  • Combine noodles with the tuna, celery and green onions.
  • Blend in the sour cream, mustard, mayo, thyme and salt.
  • Spoon half the mixture into a buttered 2-quart casserole.
  • Top with half the zucchini.
  • Repeat layers.
  • Top with the cheese.
  • Bake uncovered at 350 for 30 minutes or until hot and bubbly.
  • Sprinkle with the chopped tomato.

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Reviews

  1. This was a very good recipe. My 3 year old tried it without complaint. He would have eaten it if I would have peeled the zucchini, I think. I followed the recipe with the exception of chopped chunks of zucchini instead of sliced. I don't like mushy zucchini :) Will make this again!
     
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RECIPE SUBMITTED BY

I'm a high school music teacher, turned elementary music teacher, who is also a mom. My evenings are busy -- I teach piano and voice lessons one evening a week, direct the youth choir at our church on another night, and sing with a professional chamber choir here in Pittsburgh on yet another night, so I'm always looking for quick-fix meals. I love to bake too, much to the delight of my daughters, but not my husband, who loves sweets, but is very health-conscious! It would be great to have a week of free time to make all the delicious recipes I find here on 'Zaar. Not sure who I'd find to help me eat them, but I'd do it anyway!
 
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