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Hearty tuna noodle casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Fish, Pastas & Noodles, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| can | (6 ½oz each) chunk-style | | | Tuna | | 6
| oz | (3 cups) uncooked egg | | | Noodles | | 1/2
| cup | Chopped celery | | 1/3
| cup | Sliced green onions | | 1/2
| cup | (to 2/3c) dairy sour cream | | 2
| tsp | Mustard | | 1/2
| cup | Mayonnaise | | 1/2
| tsp | Dried thyme leaves | | 1/4
| tsp | (to ½t) salt | | 1
| | Small zucchini, scrubbed | | | Sliced | | 1
| cup | Shredded monterey jack | | | Cheese | | 1
| | Medium tomato, chopped |
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Procedures:
| 1 | Preparation: drain and flake the tuna. | | 2 | Set aside. | | 3 | Cook noodles according to package dire top with half the zucchini. | | 4 | Repeat layers. | | 5 | Top with the cheese. | | 6 | Bake at 350 | | 7 | tips: you may substitute canned, drained and flaked salmon for the tuna. | | 8 | You may |
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