Veggie-Tuna Noodle Casserole

Veggie-Tuna Noodle Casserole

Fish Noodle Casserole Ingredients

3 cups uncooked egg noodles

2 medium zucchini, cut into 1/4-inch cuts

2 teaspoons olive oil, separated

1 celery rib, hacked

1 garlic clove, minced

2 jars (5 ounces every) fish, depleted and chipped

1/2 cup decreased fat sharp cream

1/2 cup decreased fat mayonnaise

4 green onions, daintily cut

2 teaspoons Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup destroyed Monterey Jack cheddar

1 medium tomato, hacked

2 tablespoons minced new basil

Fish Noodle Casserole Directions

Shrimp-and-chorizo-skewers.

Cook noodles as per bundle bearings. In the interim, in an enormous skillet, saute zucchini in 1 teaspoon oil until fresh delicate; eliminate from skillet and put away.

In a similar dish, saute celery in excess oil until fresh delicate. 

Add garlic; cook brief longer.

Channel noodles; place in a huge bowl. 

Mix in the fish, sharp cream, mayonnaise, green onions, mustard, thyme, salt, pepper and celery blend.

Spoon half of the noodle blend into a lubed 11x7-in. baking dish; top with half of the zucchini. Rehash layers.

Cover and prepare at 375° for 30 minutes. Uncover; sprinkle with cheddar. 

Prepare 5-10 minutes longer or until cheddar is softened. Consolidate tomato and basil; sprinkle over dish. Cool. Partake in the Noodle Casserole plans !!Pasta-amatriciana.

Veggie-Tuna Noodle Casserole VIDEO