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Granny's Canned Tuna Layered Casserole

6 oz uncooked wide egg noodles
2 (6-1/2 oz) cans of tuna, drained
8 oz can sliced water chestnuts, drained
1/2 cup chopped celery
1/3 cup sliced green onions
1/2 C mayonnaise
1/2 C sour cream
1/2 t thyme leaves
1/4 t salt
1 C sliced zucchini (1 med.)
1 C shredded Monterey Jack cheese
3 fresh tomato slices

Cook noodles to desired doneness, drain and rinse with hot water
Heat oven to 350.
Grease 2 qt.casserole
In large bowl, combine noodles, tuna, water chestnuts, celery, onions mayonnaise, sour cream, thyme and salt
Spoon 1/2 of tuna mixture into casserole, top with 1/2 cup zucchini
Repeat layers.
Arrange tomato slices on top and sprinkle with cheese.
Bake at 350 for 30 to 40 minutes or until hot and bubbly
Serves 6