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Tuna Zucchini Casserole

3 cups zucchini, sliced 1/2" thick
3/4 cup shredded carrots
1/2 cup chopped onion
5 tablespoons butter or margarine
6-ounce can tuna, drained and flaked
2 1/4 cups herb stuffing croutons
1 10 3/4-ounce can condensed cream of mushroom soup, undiluted
1/2 cup sour cream

Cut zucchini slices in half. Cook in boiling salt water for 3
minutes; drain. Saute carrots and onion in butter until tender.
Gently fold together cooked vegetables and all remaining ingredients.
Spread into a greased 2-qt. casserole. Bake at 350 F. for about
45 minutes. Yields 6 servings.

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1 of 1 people found the following review helpful:
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Nice change from tuna casserole, March 2, 2006 - 11:53 PM
Reviewer: Sherry Silveira from Grants Pass, OR USA
This meal was delicious. To stretch it a little further I added 3 cups of cooked egg noodles and a little cream of celery soup. I covered the top with grated Monterey Jack cheese. It had just a hint of tuna.

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