They say to not cook fish in the microwave, but we're pretty sure tuna doesn't count. This is actually pretty good.
25 minutes, 4-6 servings
| 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. © FirstPageRecipes.com |
| 11. Let stand for 3 minutes before serving. |
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