2 cans ( 6 1/2 ounces each) chunk-style tuna
6 ounces (3 cups) uncooked egg noodles
1/2 cup chopped celery
1/3 cup sliced green onions
1/2 cup to 2/3 cup sour cream
2 teaspoons mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/4 to 1/2 teaspoon salt
1 small zucchini, scrubbed, sliced
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped

Preparation Instructions:

1. Drain and flake the tuna. Set aside.

2. Cook noodles according to package directions. Drain and rinse in hot water.

3. Combine noodles with the tuna, celery and green onions.

4. Blend in the sour cream, mustard, mayonnaise, thyme and salt.

5. Spoon half the mixture into a buttered 2 quart casserole. Top with half the zucchini. Repeat layers.

6. Top with the cheese.

7. Bake at 350 degrees for 30 minutes or until hot and bubbly.

8. Sprinkle with the chopped tomato.

Tips: You may substitute canned, drained and flaked salmon for the tuna. You may add some chopped fresh parsley, dill, basil or chives to the casserole.

Per serving: 419 calories; 23.1 g protein; 25.4 g fat; 24.2 g carbohydrates; 516 mg sodium.