Ingredients
- 2 cans tuna style (chunk)
- 1 zucchini (sliced)
- 1 tomato (chopped)
- 160 ml sour cream
- 120 gr monterey jack cheese (shredded)
- 120 ml mayonnaise
- 50 gr celery (chopped)
- 40 gr egg noodles (uncooked)
- 40 gr green onion (sliced)
- 10 ml mustard
- 1 gr thyme leaves (dried)
- 1 gr salt
Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2 litre casserole. Top with half the zucchini. Repeat layers. Top with cheese. Bake at 180ºC or 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato. Salmon may be used.
