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Tuna Noodle Casserole
Yield: 6 servings

2 6 1/2 oz cans chunk-style tuna
6 oz (3 cups) uncooked egg noodles
1/2 c chopped celery
1/3 c sliced green onions
1/2 to 2/3 cups dairy sour cream
2 t mustard
1/2 c mayonnaise
1/2 t dried thyme leaves
1/4 t salt
1 small zucchini, sliced
1 c shredded Monterey jack cheese
1 medium tomato, chopped

Drain and flake the tuna. Set aside. Cook noodles according to
package directions. Drain and rinse in hot water. Combine noodles
with tuna, celery and green onions. Blend in the sour cream, mustard,
mayonnaise, thyme and salt. Spoon half the mixture into a buttered
2-quart casserole. Top with half the zucchini. Repeat layers. Top
with the cheese. Bake at 350F for 30 minutes or until hot and
bubbly. Sprinkle with the chopped tomato.

You may substitute canned, drained and flaked salmon for the tuna.
You may wish to add some chopped fresh parsley, dill, basil or
chives to the casserole.

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