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
- 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.
