Hearty Tuna Casserole

Hearty Tuna Casserole
Dilled Mixed Vegetables

Ingredients:
2 medium 6 ounce cans of chunk style tuna in water (Albacore tastes terrific!)
½ lb egg noodles
½ cup finely chopped celery (Use a chopper for this.)
¼ cup chopped green onions
½ cup sour cream
1 Tbsp Dijon mustard
1 can cream of celery soup
1 tsp dried basil
1 small zucchini, sliced on the diagonal
1 cup Colby Jack cheese, shredded
1 fresh tomato, sliced thin
1 package of frozen mixed vegetables
½ tsp dill

Preparation:
Put a pot of water on to boil for the egg noodles.
Spray a 9x13 baking pan with cooking spray or lightly coat with olive oil.
While the egg noodles are boiling, drain the tuna, and slice and chop the vegetables.
Drain the egg noodles and rinse them under cold running water.
Combine the noodles, tuna, the vegetables, the sour cream, mustard, soup, and basil.
Spread half the noodle mixture in the bottom the baking dish.
Layer with half the zucchini and half the cheese.
Repeat with another layer. Arrange the tomato slices around the edge of the casserole.
Bake at 350 degrees for 20 minutes or until the cheese melts.
While the casserole bakes, prepare the mixed vegetables in the microwave. Add ½ tsp of dill to the vegetables and stir before serving.