->Tuna Zucchini 01 <-

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.

2-qt. casserole. Bake at

350 F. for about 45 minutes. Yields

6 servings.