Tuna casserole

2 large cans        Tuna in water (385g), drained

1 small carton     Milk (200ml)

1 carton              Carbonara sauce (200ml) 

1 cup                   Sour cream

4 pcs.                 Eggs

1 pkg.                 Cheese (low salt, dairy, sliced) Queijo Flamengo (Limiano), (200g)

1 pkg.                 Noodles, semi-fresh, packaged (250g), chopped

-or-

1 sml. head        Cauliflower, chopped

½ bunch             Celery, chopped

2.5 pcs.              Carrots, chopped

½ pc.                  Onion, chopped

1 sml. head        Broccoli, chopped

½ pkg.                Peas, frozen

1 bunch              Parsley, chopped

1 pc.                   Bell pepper, red, chopped    

1 pc.                   Anaheim pepper, chopped

15 pcs.               Jalapeno pepper, slices

2 tbs.                  Garlic, minced

1 pc.                   Zucchini, sliced

1 pc.                   Chicken bouillon

1 pc.                   Baking dish, large, greased

Preheat oven to 400 degrees (180C).

Combine carrots, peppers, onion, garlic and cook until a slurry is formed.

Cook noodles until soft, then quench / rinse.

Combine all ingredients, place zucchini rounds into bottom of baking dish, spread mixture, cover with sliced cheese and bake uncovered for 40 minutes at 400 degrees (180 C).  

PDG!  Serves 8.  (October 2025, v2.0)