Name: Mainstay Tuna Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 cup whole wheat pasta, uncooked; ¼ cup low fat mayonnaise; ½ cup low fat sour cream; ¼ cup Dijon mustard; 2 Tbsp honey mustard; ½ tsp dried thyme; ¼ tsp salt; ¼ tsp black pepper; ½ tsp granulated sugar; 1 cup chunky style tuna, drained; ¾ cup diced celery; 2 Tbsp chopped green onions; 1 medium tomato, seeded and diced; ½ cup panko bread crumbs; 1 Tbsp salt-free, non-hydrogenated, softened margarine; ½ Tbsp brown mustard seed; 1 tomato, sliced; 1/2 zucchini, sliced

Casserole

1 cup whole wheat pasta, uncooked

¼ cup low fat mayonnaise

½ cup low fat sour cream

¼ cup Dijon mustard

2 Tbsp honey mustard

½ tsp dried thyme

¼ tsp salt

¼ tsp black pepper

½ tsp granulated sugar

1 cup chunky style tuna, drained

¾ cup diced celery

2 Tbsp chopped green onions

1 medium tomato, seeded and diced

Topping

½ cup panko bread crumbs

1 Tbsp salt-free, non-hydrogenated, softened margarine

½ Tbsp brown mustard seed

1 tomato, sliced

1/2 zucchini, sliced

Instructions

Preheat oven to 350°F

Cook noodles according to package directions. set aside.

In large bowl, combine mayonnaise, sour cream, mustards and spices. Stir to blend. Add cooked pasta, tuna and vegetables. Toss and mix evenly.

In a separate bowl, combine bread crumbs, margarine and mustard seed. Set aside.

Place pasta mixture in 8-inch x 8-inch baking dish and cover with tomato and zucchini slices.

Sprinkle top with bread crumbs and mustard seed.

Bake for 15 minutes.