LOCATION: Recipes >> Tuna Casserole Recipes >> Tuna Zucchini 01
|
 |
|
Tuna Zucchini 01
|
|
|
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
Taste:  |
Ease of Prep: |
Appearance: |
Write an ON-LINE REVIEW and share your thoughts with others.
1 of 1 people found the following review helpful:
| Taste: |
Ease of Prep: |
Appearance: |
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.
Was this review helpful to you?
Yes
No
|
|
