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Zucchini and Tuna Casserole


  • 2 c. zucchini, sliced
  • 1 small onion, sliced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 12oz. can tuna, drained
  • 1 10oz. can cream of celery soup
  • 1 c. sour cream
  • ½ tsp. Dill
  • Dash salt & pepper
  • 2 c. egg noodles, cooked & drained
  • ½ c. dry breadcrumbs
  • 2 tbls. Margarine


  1. Preheat oven to 350 degrees F.
  2. Blanch zucchini, onion, carrot, and celery for 10 minutes and drain.
  3. Place vegetables in greased 1-quart casserole.
  4. Fold in tuna and noodles.
  5. Combine soup, sour cream, dill, salt & pepper.
  6. Pour soup mixture over casserole and top with breadcrumbs.
  7. Dot top of casserole with margarine.
  8. Bake at 350 degrees for 30 minutes.

Serves 4 – 6 persons.

If desired, summer squash may be used, but do not blanch.




Roast Potato Casserole


  • 4 medium potatoes
  • 2 tbsp. Melted margarine
  • ¼ tsp. Salt
  • ¼ c dried breadcrumbs


  1. Preheat oven to 350 degrees F.
  2. Pare and slice potatoes.
  3. Coat potatoes with melted margarine, salt, and breadcrumbs.
  4. Place potatoes in 2-quart casserole and bake uncovered at 350 degrees for 45-60 minutes or until tender.

Serves 4 – 6 persons.

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