Summer Tuna Casserole - cooking recipe

Ingredients

2 cans drained tuna
3 c. egg noodles, uncooked
1/2 c. chopped celery
1/3 c. sliced onions
1/2 to 2/3 c. sour cream
2 tsp. mustard
1/2 c. mayonnaise
1 small summer squash
1/2 tsp. thyme
1/2 tsp. salt
1 small zucchini, sliced
1 c. shredded Monterey Jack cheese
1 medium tomato, diced
1 tsp. parsley

Preparation

Cook noodles as according to package.
Drain and rinse in hot water.
Combine noodles, tuna, celery and onions.
Blend in sour cream, mustard, mayonnaise, thyme and salt.
Spoon half the mixture into a buttered 2-quart casserole.
Top with half the zucchini and squash.
Repeat layers.
Top with cheese and parsley. Bake at 350\u00b0 for 30 minutes until bubbly.
Sprinkle with diced tomato.