Hearty Tuna Casserole

Ingredients

• 3 cups uncooked egg noodles
• 2 (6 ounce) cans tuna, drained
• 1/2 cup chopped celery
• 1/3 cup chopped green onions
• 1/3 cup sour cream
• 2 teaspoons prepared mustard
• 1/2 cup mayonnaise
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 small zucchini, sliced
• 1 cup shredded Monterey Jack cheese
• 1 tomato, chopped

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.

In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.