Hearty Tuna Casserole

Revised 2016 Feb 19

6 servings

Ingredients

6 ounces egg noodles
12 ounces tuna, drained
1/2 cup celery, chopped
1/3 cup green onions, chopped
1/3 cup sour cream
3 teaspoons prepared mustard
2 cloves garlic, crushed
1 tablespoon sambal oelek *
1/2 cup mayonnaise
1/2 teaspoon laos
1/2 teaspoon sereh pouder
1/4 teaspoon salt
1 teaspoon fresh thyme
1 small zucchini, sliced
1/2 cup panko
1 tablespoon butter
1/2 cup Gouda cheese, shredded
1/2 cup Cheddar cheese, shredded
1 tomato, optional **

Preparation

Preheat oven to 350F (175C). Grease a 2 quart casserole dish.

Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.

In a large mixing bowl, combine noodles, tuna, celery, and green onion. In another bowl combine the wet ingredients and the spices. Stir into the noodle mixture. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini.

Melt the butter in a skillet and cook the panko until lightly browned. Cool slightly, combine with the cheeses and spread over the dish.

Bake in pre-heated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

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This isn't your Grandma's tuna casserole, but it is sure to please everybody in the family.
* Adjust if the diners are sensitive to heat.

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