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Hearty Tuna Casserole

fish

3 cups rotini pasta
2 cans (6-1/2 oz) chunk-style tuna; drained
1/2 cup chopped celery
2 green onions; sliced
2/3 cup light sour cream
1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 small zucchini; thinly sliced
1 tomato; sliced
1 cup shredded Monterey Jack cheese

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; add pasta, celery and onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8 cup casserole. Layer zucchini over top; spread with remaining tuna mixture. Arrange tomato over top; sprinkle with cheese. Bake in 350ºF oven for 30 minutes or until hot and bubbly.

Contributor: The Canadian Living 20th Anniversary Cookbook

Yield: 4 servings

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