Preparation:
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.
Source: Canadian Living magazine [Jul 95] Originator: Lise Lapointe, Coaticook, Quebec, Canada |
