Zucchini Casserole with Tuna
This wonderful recipe for zucchini casserole has additional health benefits to those found in zucchini. The tuna has Omega-3s, as well as protein, and the dairy in it bumps up the protein as well. Calcium is another plus, not to mention the fact that it tastes great!
Cooking Time48 min
Cooking MethodCasserole
Ingredients
- 3 cup zucchini, sliced into 1/2-inch thick coins
- 3/4 cup shredded carrots
- 1/2 cup chopped onion
- 2 tablespoon butter or margarine
- 1 6-ounce can tuna, drained and flaked
- 2 1/4 cup herbed stuffing croutons
- 1 10.75-ounce can fat-free Campbell's condensed cream of mushroom soup, undiluted
- 1/2 cup fat-free sour cream
Instructions
- Preheat oven to 350F degrees.
- Cut zucchini slices in half.
- Cook in boiling salt water for 3 minutes; drain.
- Sauté carrots and onion in butter until tender.
- Gently fold together cooked vegetables and tuna, croutons, soup, and sour cream.
- Spread into a greased 2-quart casserole.
- Bake at 350F degrees for about 45 minutes.