Ingredients
| 3 cups | rotini pasta | | 2 cans (6-1/2 oz. each) | chunk-style tuna, drained | | 1/2 cup | chopped celery | | 2 | green onions, sliced | | 2/3 cup | light sour cream | | 1/2 cup | light mayonnaise | | 2 tsp. | Dijon mustard | | 1/2 tsp. | dried thyme | | 1/2 tsp. | salt | | 1/4 tsp. | pepper | | 1 | sm. zucchini, thinly sliced | | 1 | tomato, sliced | | 1 cup | shredded monterey jack cheese |
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Instructions
In large pot of boiling salted water, cook rotini for approximately 8 minutes or until tender but firm; drain and rinse. In large bowl, flake tuna; add pasta, celery and onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole. Layer zucchini over top; spread with remaining tuna mixture. Arrange tomato over top; sprinkle with cheese. Bake in 350°F oven for 30 minutes or until hot and bubbly.
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