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Hearty Tuna Noodle Casserole

2 cn (6 1/2oz each) chunk-style tuna
6 oz (3 cups) uncooked Egg Noodles
1/2 c Chopped celery
1/3 c Sliced green onions
1/2 c (to 2/3c) Dairy sour cream
2 ts Mustard
1/2 c Mayonnaise
1/2 ts Dried thyme leaves
1/4 ts (to 1/2t) salt
1 sm Zucchini, scrubbed, sliced
1 c Shredded Monterey Jack Cheese
1 md Tomato -- chopped

Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers. Top with the cheese. Bake at 350F for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato.

Tips: You may substitute canned, drained and flaked salmon for the tuna. You may wish to add some chopped fresh parsley, dill, basil or chives to the casserole.

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