Hearty Tuna Casserole

Revised 2016 Feb 19

6 servings


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 **


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.

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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