However, my Veggie Tuna Noodle Casserole turned out fantastic. In fact, I think I will be making this instead of the old tuna noodle casserole my mom always makes.
Before you do anything else, get your water set to boiling, so you can cook the egg noodles. 4
Now slice your zucchini and squish and cook them in a little olive oil until crisp tender (if your like me and didn't know what that was at first its when the vegetables are cooked, but still firm). Remove them and with the remaining oil cook the chopped celery and garlic, about five minutes or so. Set aside in a different bowl.
In a large bowl mix together the mayo and sour cream with about half a bunch of green onion chopped, salt and pepper to taste. Add the cooked egg noodles celery mixture, and drained tuna and mix together. In a greased casserole dish start with a layer of the noddles then add a layer the zucchini squish mixture, and repeat until everything is in the dish.
Bake it covered on 350 for about thirty minutes, if you want to add some cheese, remove lid after the thirty minutes and cover with a layer of cheese and bake for about another ten, and enjoy!
And sorry for the half eaten casserole, we couldn't want =)
2-3 cans tuna
3 cups egg noodles
1/2 sour cream
1/2 mayo
1/2 bunch green onions
1 zucchini
1 squish
1 cup fresh spinach
3 large mushrooms
olive oil
salt and peper
