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Tuna and Zucchini Casserole

(1 Votes)


Tuna Zucchini Casserole

This is a great recipe for zucchini casserole that gives an extra, healthy punch with the addition of tuna. You've got more protein, plus those ever-important Omega-3s, and it tastes wonderful, too!

Serves: 6

Cooking Time: 48 min

  • 3 cups zucchini, sliced into 1/2-inch thick coins
  • 3/4 cup shredded carrots
  • 1/2 cup chopped onion
  • 5 tablespoons butter or margarine
  • 1 6-ounce can tuna, drained and flaked
  • 2 1/4 cups homemade croutons
  • 1 10.75-ounce can reduced-fat Campbell's condensed cream of mushroom soup, undiluted
  • 1/2 cup low-fat or fat-free sour cream
  1. Preheat oven to 350F degrees.
  2. Cut zucchini slices in half.
  3. Cook in boiling salt water for 3 minutes; drain.
  4. Sauté carrots and onion in butter until tender.
  5. Gently fold together cooked vegetables and tuna, croutons, soup, and sour cream.
  6. Spread into a greased 2-quart casserole.
  7. Bake at 350F degrees for about 45 minutes.


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