Tower of Tuna Casserole

3 cups wide egg noodles, uncooked

1 (6 oz.) can water packed tuna, drained and flaked

1 (8 oz.) can sliced water chestnuts, drained

1/2 cup celery, chopped

1/3 cup green onions sliced

1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon salt

1/4 teaspoon thyme

1 cup zucchini, sliced

1 cup Monterey Jack cheese, shredded

3 fresh tomatoes, sliced



Cook noodles as directed on package. Drain and rinse with hot water. Preheat
oven to 350 degrees (F). Grease a 2-quart casserole.
In a large bowl, combine noodles, tuna water chestnuts, celery, onions,
mayonnaise, sour cream, thyme and salt. Spoon half of the tuna mixture into
prepared casserole; top with 1/2 cup sliced zucchini. Repeat layers. Arrange
tomato slices on top of casserole; sprinkle with cheese. Bake at 350
for 30 - 40 minutes or until hot and bubbly.

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