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Microwave Tuna Casserole
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
recipe image
Ingredients
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
Preparation
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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Microwave Tuna Casserole. Recipe on first page, not a blog.