Tuna Casserole Recipe

Name: Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 1/2 oz.) chunk tuna; 6 oz. uncooked egg noodles; 1/2 c. chopped celery; 1/3 c. sliced green onions; 1/2 to 2/3 c. sour cream; 2 tsp. mustard; 1/2 c. mayonnaise; 1/2 tsp. dry thyme leaves; 1 c. Monterey Jack cheese; 1 medium tomato, chopped; 1/2 tsp. salt; 1 small zucchini, sliced

Servings: persons

2 (6 1/2 oz.) chunk tuna
6 oz. uncooked egg noodles
1/2 c. chopped celery
1/3 c. sliced green onions
1/2 to 2/3 c. sour cream
2 tsp. mustard
1/2 c. mayonnaise
1/2 tsp. dry thyme leaves
1 c. Monterey Jack cheese
1 medium tomato, chopped
1/2 tsp. salt
1 small zucchini, sliced

1
Drain and flake tuna.
2
Cook noodles according to package. Drain and rinse in hot water.
3
Combine noodles with tuna, celery and green onions.
4
Blend in sour cream, mustard, mayonnaise, thyme and salt.
5
Spoon half of mixture into buttered 2-quart casserole.
6
Top with half of the zucchini.
7
Repeat layers.
8
Top with grated cheese.
9
Bake at 350u00b0 for 30 minutes or until hot and bubbly.
10
Sprinkle with chopped tomatoes.

706

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 (6 1/2 oz.) chunk tuna, 6 oz. uncooked egg noodles, 1/2 c. chopped celery, 1/3 c. sliced green onions, and more.

Yes, 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.

Tuna Casserole

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