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Microwave Tuna Casserole

 Microwave Tuna Casserole
My family digs into this moist, flavorful tuna casserole. Crisp celery along with zucchini and tomato give it a fresh twist. When I get home from work and we have to be somewhere else in 90 minutes, this is the recipe I rely on.
6 ServingsPrep/Total Time: 20 min.


  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dill weed
  • 5 cups cooked egg noodles
  • 2 cans (6 ounces each) tuna, drained and flaked
  • 1/2 cup chopped celery
  • 1/3 cup sliced green onions
  • 1 small zucchini, sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 medium tomato, chopped


  • In a small bowl, combine the first six ingredients; mix well. In a
  • large bowl, combine noodles, tuna, celery and onions. Stir in the
  • sour cream mixture. Spoon half into a greased 2-qt. microwave-safe
  • dish; top with half of the zucchini. Repeat layers.
  • Microwave, uncovered, on high for 4-6 minutes or until heated
  • through. Sprinkle with cheese and tomato. Microwave, uncovered, 1
  • minute longer. Let stand for 3 minutes before serving. Yield: 6
  • servings.

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Microwave Tuna Casserole (continued)

Nutritional Facts: 1 serving (1 cup) equals 407 calories, 25 g fat (9 g saturated fat), 79 mg cholesterol, 554 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.