Hearty Tuna Casserole

3 c Rotini pasta
13 oz Chunky tuna, drained [2x6-1/2oz cans)
1/2 c Celery, chopped
2 Green onions, sliced
2/3 c Light sour cream
1/2 c Light mayonnaise
2 ts Dijon mustard
1/2 ts Dried thyme
1/2 ts Salt
1/4 ts Pepper
1 sm Zucchini, thinly sliced
1 Tomato, sliced
1 c Monterey Jack, shredded

In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm; drain and rinse.

In large bowl, flake tuna; add pasta, celery and green onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole.

Layer zucchini over top. Top with remaining tuna mixture. Arrange tomato slices over top; sprinkle with cheese.

Bake in 350F 180C oven for 30 minutes or until hot and bubbly.

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