Layered Cheesy Tuna And Zucchini Casserole Recipes

LAYERED CHEESY TUNA AND ZUCCHINI CASSEROLE

Steps:

• Cook the egg noddles in boiling water according to package directions; drain and rinse under warm water, then set aside.
• Drain the tuna and flake with a fork.
• In a large bowl, combine tuna, cooked egg noodles, celery and onions; mix well to combine.
• In another small bowl, combine sour cream, mustard powder, mayo, Parmesan cheese, milk, thyme, salt and pepper; add into the tuna mixture and toss well to combine.
• Set oven to 350°F.
• Grease a 2-quart casserole dish.
• Spoon HALF of the mixture into prepared dish.
• Top with HALF of the sliced zucchini.
• Then sprinkle with cheddar cheese.
• Top with noodle mixture then remaining zucchini.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake covered with foil for 30 minutes.
• Remove from oven and uncover, sprinkle with grated mozzarella cheese, return to oven (uncovered) and bake for another 10 minutes.
• Sprinkle chopped tomato over casserole before serving.

CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE

Steps:

• Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
• Bake zoodles in the preheated oven for 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
• Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
• Bake until cheese is melted and bubbly, about 30 minutes.