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Tuna Zucchini Casserole

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

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 herbed stuffing croutons
  • 1 10.75-ounce can Campbell's condensed cream of mushroom soup, undiluted
  • 1/2 cup 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.

 

Notes

For more delectable zucchini casserole recipes, click here.

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If I make this, I will use more of the zuccihni & less croutons unless I purchase non flavored croutons & then I will see the sodium content due to renal diet but other than that it sounds delicious & I will be back to rate it when I have made it & tasted it. thanks

I would increase the zuchini...and add 2 cans of tuna and only 1.3 cup fresh bread crumbs instead of croutons.....the croutons in your recipy overpower everything..not very pleasant...

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