3 cup rotini pasta
13 oz chunky tuna, drained [2×6-1/2oz ca; ns)
1/2 cup celery, chopped
2 green onions, sliced
2/3 cup light sour cream
1/2 cup light mayonnaise
2 teaspoon dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 small zucchini, thinly sliced
1 tomato, sliced
1 cup monterey jack, shredded
In large pot of boiling salted water, cook rotini for about 8 minutes
or until tender but firm; drain and rinse.
In large bowl, flake tuna; add pasta, celery and green onions. Stir
in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon
half into greased 8-cup casserole.
Layer zucchini over top. Top with remaining tuna mixture. Arrange
tomato slices over top; sprinkle with cheese.
Bake in 350F 180C oven for 30 minutes or until hot and bubbly.
always the best, Murph