Zucchini Tuna Casserole

Once again, I have fallen behind on my blog posts. You guys probably get sick of me talking about all my computer problems but my (only two year old computer) was out of commission for over three weeks. I almost thought I was going to have to get a new one (YES!). Sadly, the tech guy was able to resurrect it  (DARN I was really hoping I would finally be able to switch to a Mac!).

I also have been up to some house work. Almost have the hallway done, finally picked colors out for the bedrooms, I have started sewing curtains for the living room and bedroom, the basement is finally coming together (it has been a “catch-all” area for the last 6 months…it took me two days to organize the three rooms down there), and I am finally able to park in our garage! I will soon post pics of some of the house updates.

But until then lets catch up on some food I have been making and the kiddos Halloween adventures.

First up…..

Zucchini Tuna Casserole

Ingredients

3 cups uncooked organic egg noodles

2 medium zucchini, cut into 1/4 inch slices

2 teaspoons olive oil, divided

1/2 cup chopped celery

2 garlic cloves, pressed

2 cans organic tuna (in water), drained

1/2 cup light, reduced fat sour cream

1/2 cup light, reduced fat mayonnaise

4 green onions, thinly sliced

4 teaspoons Dijon mustard

Seasoning: dried thyme, fresh cracked sea salt and black pepper (to taste)

1 cup shredded Monterey Jack cheese

1 tomato, chopped

Fresh basil (or dried if fresh isn’t available)

Directions

First of all, I doubled this recipe. It was really small! Doubled it fit into a regular 9×13 pan. And since I was feeding 8 plus people I knew we would need to at least fill that size of a pan.

Preheat oven to 375ºF.

Cook noodles according to package directions.

Meanwhile, in a large skillet, saute zucchini in 1 teaspoon oil until crisp-tender; removed from skillet and set aside.

In the same pan, saute celery in remaining oil until crisp-tender. Add garlic; cook for 1 minute longer.

Drain noodles; place in a large bowl. Stir in tuna, sour cream, mayo, green onions, mustard, thyme, salt, pepper and then the celery mixture. (Add more sour cream or some milk if you think it is too dry, I did)

Spoon half of the nood mixture into a greased 9×13 baking dish; top with half of zucchini. Repeat layers.  I actually put all of the zucchini in the middle because I knew if some certain picky eaters (**cough cough** Landon & Alyssa **cough cough**) saw zucchini on top they would complain.

Cover and bake for 30 minutes.

Uncover, sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted.

Combine tomato and basil; sprinkle over casserole and serve.

ENJOY!

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