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Tuna Noodle Casserole {with extra vegetables}

Extra veggies and whole grain noodles makes this dish extra nutritious yet still delicious!
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Ingredients
  

  • 3 cups uncooked whole wheat egg noodles
  • 2 medium zucchini chopped
  • 1 large onion chopped
  • 3 celery stalks chopped
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 3 cans tuna fish 5 oz each, drained
  • 1/2 cup low fat sour cream
  • 1/2 cup low fat mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1 teaspoon basil
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded sharp cheese

Instructions
 

  • Cook noodles according to package directions.
  • In a large skillet, heat olive oil over medium heat. Add onions, zucchini and celery. Sauté until tender (about 7-10 minutes).
  • In a large bowl combine tuna, sour cream, mayonnaise, Dijon mustard, garlic powder, thyme, basil and black pepper.
  • Add vegetable mix and cooked noodles to the large bowl and stir until combined.
  • Place noodle mixture into a 2 1/2 quart casserole dish.
  • Cover and bake at 375 degrees Fahrenheit for 30 minutes. Uncover, add cheese and cook for another 5-10 minutes until cheese is melted.
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