Layered Cheesy Tuna and Zucchini Casserole

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“A family favorite! --- I would recommend to slice the zucchini fairly thick and you may want to add in some chopped green bell pepper also if desired, I have even substituted cooked chicken breast in place of tuna with great success, I like to combine both mozzarella and cheddar cheeses but of coarse one or the other may be used, I also add in 1 teaspoon garlic powder to the sour cream mixture.”
1hr 10mins

Ingredients Nutrition


  1. Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
  2. Drain the tuna and flake with a fork.
  3. In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
  4. 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.
  5. Set oven to 350°F.
  6. Grease a 2-quart casserole dish.
  7. Spoon HALF of the mixture into prepared dish.
  8. Top with HALF of the sliced zucchini.
  9. Then sprinkle with cheddar cheese.
  10. Top with noodle mixture then remaining zucchini.
  11. Sprinkle with more grated Parmesan cheese if desired.
  12. Bake covered with foil for 30 minutes.
  13. Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
  14. Sprinkle chopped tomato over casserole before serving.

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