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In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm. Drain and rinse. In large bowl, flake tuna first then add pasta, celery, and green
onions. Stir in sour cream, mayonnaise, mustard, thyme, salt, and pepper. Spoon half into greased 8 cup casserole dish. Layer zucchini slices over top. Top with remaining tuna mixture. Arrange tomato
slices on top and sprinkle with Monterey Jack cheese. Bake in oven at 350F for 30 minutes or until hot and bubbly. Serves 4.
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