Ingredients:
3 cups uncooked yolk-free wide egg noodles
2 (6 ounce) cans tuna in water, drained and flaked
1 cup zucchini, grated
3/4 cup light sour cream
1/2 cup celery, diced
1/4 cup onions, chopped
1/4 cup light mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 cup part-skim mozzarella cheese, grated, and mixed with
1/2 cup cheddar cheese, grated
1 medium tomatoes, chopped
Directions:
Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray.
Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.