Ingredients for Jazzed Up Tuna Casserole
- Yolk Free Wide Egg Noodles
- Tuna In Water
- 1 medium zucchini, diced
- Light Sour Cream
- 2 stalks celery, chopped
- 1 medium onion, finely chopped
- Light Mayonnaise
- Prepared Mustard
- Dried Thyme
- Dried Oregano
- ½ teaspoon salt
- Part Skim Mozzarella Cheese
- Cheddar Cheese
- Tomatoes
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How to Make Jazzed Up Tuna Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 pound elbow macaroni according to package directions; drain and set aside.
- While noodles cook, finely chop 1 medium onion and 2 stalks celery. Dice 1 medium zucchini.
- In a large bowl, combine the cooked noodles, 2 (5 ounce) cans tuna (drained), diced zucchini, 1 cup sour cream, chopped celery, chopped onion, ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and ½ teaspoon salt. Mix well.
- Grease a 2-quart baking dish with nonstick cooking spray.
- Spoon half of the tuna mixture into the prepared baking dish.
- Sprinkle with half of 1 ½ cups shredded cheddar cheese.
- Repeat layers with remaining tuna mixture and cheese.
- Top with 1 medium tomato, sliced.
- Cover the baking dish with foil.
- Bake for 30-35 minutes.
- Remove foil and bake for an additional 5 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Yield: 6 servings
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
9g
Fat
43g
Carbs
2g
