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Home recipes: hearty tuna casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Fish, Seafood |
| Yield: |
4 |
| Rating: |
4 |
| Print Recipe |
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Ingredients:
| 3
| cup | Rotini pasta | | 13
| oz | Chunky tuna, drained | | | - [2x6-½oz cans) | | 1/2
| cup | Celery, chopped | | 2
| | Green onions, sliced | | 2/3
| cup | Light sour cream | | 1/2
| cup | Light mayonnaise | | 2
| tsp | Dijon mustard | | 1/2
| tsp | Dried thyme | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| small | Zucchini, thinly sliced | | 1
| | Tomato, sliced | | 1
| cup | Monterey Jack, shredded |
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Procedures:
| 1 | In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm; drain and rinse. | | 2 | in large bowl, flake tuna; add pasta, celery and green onions. | | 3 | Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole. | | 4 | layer zucchini over top. | | 5 | Top with remaining tuna mixture. | | 6 | Arrange tomato slices over top; sprinkle with cheese. | | 7 | bake in 350f 180c oven for 30 minutes or until hot and bubbly. |
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