Veggie-Tuna Noodle Casserole
Add two zucchinis and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist. —Heidi Farnworth, Riverton, Utah
Ingredients
- 3 cups uncooked egg noodles
- 2 medium zucchini, cut into 1/4-inch slices
- 2 teaspoons olive oil, divided
- 1 celery rib, chopped
- 1 garlic clove, minced
- 2 cans (5 ounces each) tuna, drained and flaked
- 1/2 cup reduced-fat sour cream
- 1/2 cup reduced-fat mayonnaise
- 4 green onions, thinly sliced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
- 1 medium tomato, chopped
- 2 tablespoons minced fresh basil
Reviews
I made it today! I love it!
Saved recipe just today. Looks and sounds wonderful. Totally agree with adding mushrooms.
Not only did I enjoy preparing this dish, it had the added benefit of being delicious! Another reviewer added mushrooms which I also agree would be a good addition. I will definitely make this again.
I sauteed quartered mushrooms with the celery. Knowing that my family does not like thyme, I put just over 1/4 tsp instead of the 1/2 tsp and it was still too much. The next time I make this I will try parsley instead of the thyme.
No comment left
I also added in fresh mushrooms and cooked them with the celery. I would add more thyme. I did not have any basil. My neighbor sampled it and said she would take any left overs.