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Veggie-Tuna Noodle Casserole

Veggie-Tuna Noodle Casserole
Add two zucchini and you have a healthier version of a traditional tuna noodle casserole. The fresh basil and tomatoes offer a flavorful twist.
6 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 3 cups uncooked egg noodles
  • 2 medium zucchini, cut into 1/4-inch slices
  • 2 teaspoons olive oil, divided
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 cans (5 ounces each) tuna, drained and flaked
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup reduced-fat mayonnaise
  • 4 green onions, thinly sliced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 medium tomato, chopped
  • 2 tablespoons minced fresh basil

Directions

  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, saute zucchini in 1 teaspoon oil until crisp-tender; remove
  • from skillet and set aside.
  • In the same pan, saute celery in remaining oil until crisp-tender.
  • Add garlic; cook 1 minute longer.
  • Drain noodles; place in a large bowl. Stir in the tuna, sour cream,
© Taste of Home 2013

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Veggie-Tuna Noodle Casserole (continued)

Directions (continued)

  • mayonnaise, green onions, mustard, thyme, salt, pepper and celery
  • mixture.
  • Spoon half of the noodle mixture into a greased 11-in. x 7-in. baking
  • dish; top with half of the zucchini. Repeat layers.
  • Cover and bake at 375° for 30 minutes. Uncover; sprinkle with
  • cheese. Bake 5-10 minutes longer or until cheese is melted. Combine
  • tomato and basil; sprinkle over casserole. Yield: 6 servings.
Nutrition Facts: 1 serving equals 327 calories, 17 g fat (6 g saturated fat), 61 mg cholesterol, 591 mg sodium, 21 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013