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Easy Tuna Casserole

Easy Tuna Casserole

Preparation Time:
Cook time:
Yield: 4 servings


3 cups Rotini Pasta
13 oz can chunky Tuna, drained
1/2 cup Celery, chopped
2 Green Onions, sliced
2/3 cup Sour Cream
1/2 cup Mayonnaise
2 tsp Dijon Mustard
1/2 tsp dried Thyme
1/2 tsp Salt, to taste
1/4 tsp Pepper, to taste
1 small Zucchini, thinly sliced
1 medium Tomato, sliced
1 cup Monterey Jack Cheese, shredded


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.

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