Sanderson's Cookbook, Hearty Tuna Casserole

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Hearty Tuna Casserole

13 ounces solid pack white albacore tuna
6 ounces (3 cups) uncooked egg noodles
1/2 cup chopped celery
1/2 cup sliced green onions
2/3 cup sour cream
2 teaspoons mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 small zucchini, stemmed, cleaned, and sliced
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped

Preheat oven to 350 degrees. Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse with 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 the layers. Top with cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato before serving. Serves 4 to 6.