½ cup | Sour cream |
½ cup | Mayonnaise |
2 tsp | Mustard |
½ tsp | Salt |
½ tsp | Dried thyme |
1 tsp | Dried dill weed |
5 cups | Cooked egg noodles (1 12-oz package) |
2 cans | Tuna, drained and flaked (2 6-ounce cans) |
½ cup | Chopped celery |
⅓ cup | Sliced green onions |
1 small | Zucchini, sliced |
1 cup | Shredded cheddar cheese |
1 medium | Tomato, chopped |
1. In a small bowl, combine sour cream (½ cup), mayonnaise (½ cup), mustard (2 tsp), salt (½ tsp), thyme (½ tsp), and dill weed (1 tsp). |
2. Mix well. |
3. In a large bowl, combine egg noodles (5 cups cooked), tuna (2 cans, drained and flaked), celery (½ cup), and green onions (⅓ cup). |
4. Stir in the sour cream (½ cup) and mayonnaise (½ cup) mixture. |
5. Spoon half of the mixture into a greased 2-qt. microwave-safe dish. |
6. Top with half of the sliced zucchini. |
7. Repeat layers. |
8. Microwave, uncovered, on high for 6-8 minutes or until heated through. |
9. Sprinkle with cheddar cheese (1 cup) and chopped tomato (1 medium). |
10. Microwave, uncovered, for 2 minutes longer. |
11. Let stand for 3 minutes before serving. |
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