Zucchini Tuna Bake

    Zucchini Tuna Bake

    (237)
    14saves
    1hour


    230 people made this

    Here's a tuna casserole that is a cut above the ordinary - it is made especially tasty with mustard, sour cream and thyme. Very hearty!

    Ingredients
    Serves: 6 

    • 3 cups uncooked egg noodles
    • 2 (185g) tins tuna, drained
    • 1/2 cup chopped celery
    • 1/3 cup chopped spring onions
    • 1/3 cup sour cream
    • 2 teaspoons prepared mustard
    • 1/2 cup mayonnaise
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1 small zucchini, sliced
    • 1 cup grated Monterey Jack cheese
    • 1 tomato, chopped

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a casserole dish.
    2. Bring a large pot of salted water to a boil, add noodles and cook until al dente; drain.
    3. In a large mixing bowl combine noodles, tuna, celery and spring onion. Stir in sour cream, mustard and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles followed by a layer of zucchini. Top the entire casserole with cheese.
    4. Bake in preheated oven for 30 minutes or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.
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    Reviews and Ratings
    Global Ratings:
    (237)

    Reviews in English (237)

    0

    I followed the recipe exactly and found this super easy to make and really tasty! It is great for a quick meal after work!  -  05 Nov 2012

    by
    59

    I've made this several times now and it is a favourite! I brown the onion and celery first, substitute the sour cream with yogurt and add 1/2 tsp each of dill, basil and pepper. Sometimes I will substitute the zucchini with a package of thawed spinach. I usually just mix everything (instead of layering) together.  -  09 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    44

    Hmmm...interesting. I had a little bit of a tough time getting passed the weird taste of the heated mayonnaise in this. It's a decent dish, if you don't have cream of mushroom soup on hand to make the real deal. I might make this again, but will leave out some of the mayo next time.  -  10 Jul 2002  (Review from Allrecipes USA and Canada)

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