Hearty Tuna Casserole

3 cups uncooked egg noodles

2 (5 ounce) cans tuna, drained

½ cup chopped celery

⅓ cup chopped green onions

⅓ cup sour cream

2 teaspoons prepared mustard

½ cup mayonnaise

½ teaspoon dried thyme

¼ teaspoon salt

1 small zucchini, sliced

1 cup shredded Monterey Jack cheese

1 tomato, chopped

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.

In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.