Garden Tuna Casserole

This is not your momma's tuna casserole, no crumbled potatoes chips, no canned mushroom soup and no peas - but lots of fresh veggies and flavor packed in.

INGREDIENTS
12 oz. tuna (canned or packet packed in water)
3 cups uncooked egg noodles (I love the Amish noodles)
1/2 cup chopped celery
2 cups chopped fresh baby lettuce
2/3 cup sour cream
2 tsp yellow mustard
1/2 cup mayonnaise
1/2 tsp fresh thyme leaves
1/2 tsp salt
1 small zucchini, scrubbed and sliced
1 cup shredded Monterey Jack cheese
1 medium tomato diced
2 tbsp fresh parsley chopped

DIRECTIONS
Place drained tuna into a large bowl and flake with a fork.  Set aside.  Cook noodles as directed, rinse in hot water and drain well.  Add to bowl of tuna with celery. Gently blend in sour cream, mustard, thyme and salt.  Spoon half of the tuna and noodle mixture into a 2qt buttered casserole.  Layer about 1/2 of the zucchini and chopped spinach.  Add the rest of the tuna and noodle mixture, top with zucchini and spinach.  Top with cheese.  Bake in 350 degree oven for 30 minutes or until hot and bubbly.  Remove from oven and top with diced tomato and fresh parsley.

SHOPPING/PANTRY LIST
2 cans or packets of tuna
egg noodles
celery
sour cream
yellow mustard
mayonnaise
fresh thyme
fresh parsley
1 small zucchini
1 small package fresh baby spinach
Monterey Jack cheese - shredded or block to shred yourself
1 medium tomato

KITCHEN TOOLS
cutting board
sharp knife
lg mixing bowl
lg mixing spoon
lg sauce pan
colander
2 qt casserole


Quick and easy, your family is sure to love this new take on an old favorite.

Stop back by and let me know if you enjoyed this as much as my family did!