Ingredients
3 cups uncooked egg noodles2 medium zucchini, cut into 1/4-inch slices2 teaspoons olive oil, divided1 celery rib, chopped1 garlic clove, minced2 cans (5 ounces each) tuna, drained and flaked1/2 cup reduced-fat sour cream1/2 cup reduced-fat mayonnaise4 green onions, thinly sliced2 teaspoons Dijon mustard1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded Monterey Jack cheese1 medium tomato, chopped2 tablespoons minced fresh basil
Preparation
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, mayonnaise, green onions, mustard, thyme, salt, pepper and celery mixture.
Spoon half of the noodle mixture into a greased 11x7-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.
