Zucchini Tuna Bake

Zucchini Tuna Bake


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!

Ann L

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

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 (1)


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

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