Summer Tuna Casserole Recipe

Name: Summer Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans drained tuna; 3 c. egg noodles, uncooked; 1/2 c. chopped celery; 1/3 c. sliced onions; 1/2 to 2/3 c. sour cream; 2 tsp. mustard; 1/2 c. mayonnaise; 1 small summer squash; 1/2 tsp. thyme; 1/2 tsp. salt; 1 small zucchini, sliced; 1 c. shredded Monterey Jack cheese; 1 medium tomato, diced; 1 tsp. parsley

Servings: persons

2 cans drained tuna
3 c. egg noodles, uncooked
1/2 c. chopped celery
1/3 c. sliced onions
1/2 to 2/3 c. sour cream
2 tsp. mustard
1/2 c. mayonnaise
1 small summer squash
1/2 tsp. thyme
1/2 tsp. salt
1 small zucchini, sliced
1 c. shredded Monterey Jack cheese
1 medium tomato, diced
1 tsp. parsley

1
Cook noodles as according to package.
2
Drain and rinse in hot water.
3
Combine noodles, tuna, celery and onions.
4
Blend in sour cream, mustard, mayonnaise, thyme and salt.
5
Spoon half the mixture into a buttered 2-quart casserole.
6
Top with half the zucchini and squash.
7
Repeat layers.
8
Top with cheese and parsley. Bake at 350u00b0 for 30 minutes until bubbly.
9
Sprinkle with diced tomato.

1391

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cans drained tuna, 3 c. egg noodles, uncooked, 1/2 c. chopped celery, 1/3 c. sliced onions, and more.

Yes, Summer Tuna Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Tuna Casserole

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