Here's another recipe I think you might like:

For 4 to 6 servings you will need:
2 cans (6 1/2 oz each) chunk-style tuna
6 oz. (3 cups) uncooked egg noodles
1/2 cup chopped celery
1/3 cup sliced green onions
1/2 to 2/3 cups dairy sour cream
2 tsp. mustard
1/2 cup mayonnaise
1/2 tsp. dried thyme leaves
1/4 to 1/2 tsp. salt
1 small zucchini, scrubbed and sliced
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped

Directions:

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. Enjoy!

[Marzoli]

I tried your recipe last night--my husband loved it! Thanks!

[W.DeBord]

In the mid-west we add ritz cracker crumbs with butter and brown on top of our tuna noodle for some crunch......um, UM!

[Pastachef]

That is a very different recipe for tuna casserole, Afra. I'm doing it this week. Do you think any other vegetable would work besides zucchini? How about spinach?

I don't really know, Pastachef, but you could try what you think would work best with this recipe. I have never really made any substitutions for any of the ingredients, so I can't really say. If you do try spinach, etc., let me know how it turns out!