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Tuna and 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!

Cooking Time48 min

Cooking MethodCasserole

Ingredients

  • 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

Instructions

  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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