Recipe Archives->Casseroles->Tuna Zucchini 01

 
Tuna Zucchini Casserole
 
3 cups zucchini, sliced 1/2" thick
3/4 cup shredded carrots
1/2 cup chopped onion
5 tablespoons butter or margarine
6-ounce can tuna, drained and flaked
2 1/4 cups herb stuffing croutons
1 10 3/4-ounce can  condensed cream of mushroom soup, undiluted
1/2 cup sour cream

Cut zucchini slices in half.  Cook in boiling salt water for 3
minutes; drain.  Saute carrots and onion in butter until tender.
Gently fold together cooked vegetables and all remaining ingredients.
Spread into a greased 2-qt.  casserole.  Bake at 350 F. for about
45 minutes.  Yields 6 servings.

Printable version: tuna-zucchini01.txt.