Ingredientes para Layered Cheesy Tuna And Zucchini Casserole
- Chunk Tuna
- Wide Egg Noodles
- Celery Rib
- Green Onions
- 1 cup sour cream
- Mayonnaise
- 1/4 cup milk
- 1 teaspoon mustard powder
- 1/4 cup grated Parmesan cheese
- Dried Thyme
- Salt And Pepper
- 2 medium zucchini, sliced 1/4 inch thick
- 1/2 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Roma Tomato
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Cómo preparar Layered Cheesy Tuna And Zucchini Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 lb egg noodles according to package directions. Drain and rinse under cold water; set aside.
- Drain 2 (5 ounce) cans of tuna and flake with a fork.
- In a large bowl, combine the flaked tuna, cooked egg noodles, 1/2 cup chopped celery, and 1/4 cup chopped onion.
- In a separate bowl, whisk together 1 cup sour cream, 1 teaspoon mustard powder, 1/4 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1/4 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 teaspoon garlic powder.
- Add the sour cream mixture to the tuna mixture and gently toss to combine.
- Grease a 2-quart casserole dish.
- Spoon half of the tuna mixture into the prepared dish.
- Top with half of 2 medium zucchini, sliced 1/4 inch thick.
- Sprinkle with 1/2 cup shredded cheddar cheese.
- Top with the remaining tuna mixture, then the remaining zucchini slices.
- Sprinkle with 1/4 cup additional grated Parmesan cheese (optional).
- Cover the casserole with foil and bake for 30 minutes.
- Remove the foil, sprinkle with 1/2 cup shredded mozzarella cheese, and bake for an additional 10 minutes, or until heated through and bubbly.
- Let stand for 5-10 minutes before serving. Garnish with chopped fresh tomatoes (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
19g
Fat
106g
Carbs
11g
