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 180 °C 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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