Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna celery and green onions.  Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half of the mixture into a buttered 2 quart casserole. Top with half of the zucchini. repeat layers. top with the cheese. Bake at 350ºF. for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato.
Makes 4 to 6 servings

Tuna Casserole 2

One 3 ounce can of  Chinese noodles
1 can of condensed mushroom soup
1/4 cup of water
One 7 ounce can of  tuna
1/4 pound of cashew nuts, broken up
1 cup of celery, finely diced
1/4 cup of onion, minced
Salt and pepper, to taste

Save 1/2 cup noodles for topping. Mix rest of ingredients together and top with 1/2 cup noodles. Bake at 325ºF. for 40 to 60 minutes. Serves 6 to 8. 

Tuna Casserole 3

2 1/2 cups of elbow macaroni
2 cans of tuna
3/4 cup of milk
1 can of cream of mushroom soup
8 ounces of Cheddar cheese
1 can of very young small early peas
Bread crumbs

Cook macaroni in water until tender. Drain in colander. Grate cheese. Combine macaroni, tuna (drained), soup, milk, cheese and peas (drained) into greased casserole dish; mix well. Sprinkle bread crumbs on top. Bake in 375ºF. oven for approximately 20 minutes. 

Tuna & Green Bean Casserole 4

1 large can of green beans (drained)
1 small can of water packed tuna
1 can of mushrooms; drained and cut
2 tablespoons of onion flakes
3 cheese slices

In mixing bowl, mix tuna, green beans, and onion flakes. Add cut up mushrooms. Mix well. Have individual casseroles; divide into 3 to 4 casseroles. Top each casserole with 1 slice of cheese. Bake in oven until cheese has melted. 

Tuna & Green Bean Casserole 5

One 6 1/2 ounce can of tuna, drained
1 cup of cooked green beans
2 medium tomatoes, sliced
1/4 cup of butter or margarine
1 small onion, chopped
1 1/2 cup of grated Swiss (or cheddar) cheese
1/3 cup of flour
1 teaspoon of salt
A dash of pepper
3/4 teaspoon of thyme
3/4 cup  of milk
1 cup of cottage cheese
1/4 cup of sliced stuffed olives

In 1 1/2 quart casserole, layer beans, tomatoes and tuna. Cook onion in butter until soft. Stir in flour and seasonings. Gradually add milk and cook until thick. Add cottage cheese and olives. Pour over vegetables and tuna. Sprinkle cheese on top. Bake at 350ºF.  for 30 minutes.