Ingredients
3 cups uncooked yolk-free wide noodles2 cans (6 ounces each) light water-packed tuna, drained and flaked1 cup shredded zucchini3/4 cup reduced-fat sour cream1 celery rib with leaves, thinly sliced1/4 cup chopped onion1/4 cup reduced-fat mayonnaise2 teaspoons prepared mustard1/2 teaspoon dried thyme1/4 teaspoon salt1 cup shredded part-skim mozzarella cheese1 medium tomato, chopped
Preparation
Cook noodles according to package directions; drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme and salt.
Spoon half into a 2-qt. baking dish coated with cooking spray. Sprinkle with half of the cheese. Repeat layers. Top with tomato.
Cover and bake at 350° for 30-35 minutes. Uncover; bake 5 minutes longer.
