3 cup Rotini pasta
13 oz Chunky tuna, drained [2x6-1/2oz cans)
1/2 cup Celery, chopped
2 Green onions, sliced
2/3 cup Light sour cream
1/2 cup Light mayonnaise
2 tsp Dijon mustard
1/2 tsp Dried thyme
1/2 tsp Salt
1/4 tsp Pepper
1 small Zucchini, thinly sliced
1 Tomato, sliced
1 cup Monterey Jack, shredded
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In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm; drain and rinse.
In large bowl, flake tuna; add pasta, celery and green onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole.
Layer zucchini over top. Top with remaining tuna mixture. Arrange tomato slices over top; sprinkle with cheese.
Bake in 350F 180C oven for 30 minutes or until hot and bubbly. Source: Canadian Living magazine [Jul 95] Originator: Lise Lapointe, Coaticook, Quebec, Canada
Per Serving: about 550 calories, 37 g protein, 27 g fat, 39 g carbohydrate [-=PAM=-] PA_Meadows@msn.com
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