2 cans chunk tuna
6 oz. (about 3 c.) uncooked egg noodles
1/2 c. chopped celery
1/3 c. green onions
1/2 to 2/3 c. sour cream
2 tsp. mustard
1/2 c. mayonnaise
1/2 tsp. dried thyme
1/4 to 1/2 tsp. salt
1 small zucchini, scrubbed and sliced
1 c. shredded Monterey Jack cheese
1 medium tomato, chopped

Drain and flake tuna, set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon 1/2 the mixture into a buttered 2-quart casserole dish. Top with 1/2 the zucchini. Repeat layers. Top with the cheese.

Bake at 350 for 30 minutes, or until hot and bubbly. Garnish with chopped tomatoes.

Yield: 4 to 6 servings.