Layered Cheesy Tuna and Zucchini Casserole
photo by Chipfo
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 (6 1/2 ounce) cans chunk tuna (I use all white tuna, but light may be used also, or use both)
- 4 cups wide egg noodles (uncooked)
- 1 celery rib, diced
- 3 green onions, finely chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1⁄4 cup milk
- 1 teaspoon mustard powder
- 1⁄4 cup grated parmesan cheese
- 1⁄2 teaspoon dried thyme (rubbed between fingers to release flavor)
- salt and pepper (I use about 1/2 teaspoon seasoned salt)
- 1 medium zucchini, sliced
- 2 cups grated mozzarella cheese
- 2 cups grated cheddar cheese
- 1 large firm roma tomato, chopped
directions
- Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
- Drain the tuna and flake with a fork.
- In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
- In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine.
- Set oven to 350°F.
- Grease a 2-quart casserole dish.
- Spoon HALF of the mixture into prepared dish.
- Top with HALF of the sliced zucchini.
- Then sprinkle with cheddar cheese.
- Top with noodle mixture then remaining zucchini.
- Sprinkle with more grated Parmesan cheese if desired.
- Bake covered with foil for 30 minutes.
- Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
- Sprinkle chopped tomato over casserole before serving.
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Reviews
-
Very good! I love a no cream of soup tuna casserole. I made this as directed but used cream for the milk and used the seasoned salt and garlic powder options. It might be because I'm pregnant but I think I prefer my tuna casseroles just with peas and onion...I wasn't loving the crunchy celery and zucchini flavors. Made for 1-2-3 hit wonders tag game.
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Found this while looking for something that used both tuna and zucchini. The ingredient list isn't full of weird things, and instead of using cream of celery soup, you pretty much make your own with the celery, sour cream, mayo and milk. This recipe did make plenty, but it will be great for leftovers. It is the best tuna casserole recipe I have made. We didn't use 4 cups of cheese, maybe 3 at most. Also left out the green onions and forgot about the tomatoes. But my kids loved it and it was easy enough to make, so I think we will see it again.
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This is really yummy! DH loved the addition of tomatoes, he even diced more for his plate. Both kids ate their entire serving, including zucchini, with no cajoling! The only change I made was to use penne pasta, as that's all I had. For my personal preference, next time I think I'd sautee the celery and onion for a minute or two to soften them up a little more, as they still had a little bite in them. I halved the recipe, and we still have plenty of leftovers - thanks, Kit, for a great one!
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Tweaks
-
Found this while looking for something that used both tuna and zucchini. The ingredient list isn't full of weird things, and instead of using cream of celery soup, you pretty much make your own with the celery, sour cream, mayo and milk. This recipe did make plenty, but it will be great for leftovers. It is the best tuna casserole recipe I have made. We didn't use 4 cups of cheese, maybe 3 at most. Also left out the green onions and forgot about the tomatoes. But my kids loved it and it was easy enough to make, so I think we will see it again.