| Tuna Zucchini Casserole 1/4 cup of butter 1 cup of sliced celery 1/2 cup of chopped onion 1/4 cup of flour 2 cups of milk 3/4 cup of grated Parmesan cheese 1/4 cup of chopped parsley 1 3/4 teaspoon of salt 1 teaspoon of dill weed Two 10 ounce cans of tuna, drained 1 1/2 cup of shredded fresh zucchini 1/2 pound of spiral macaroni, cooked as directed 1 cup of fresh bread crumbs Make a cream sauce with the butter, flour and 2 cups milk. Stir until thick and bubbly. Stir in cheese, parsley and dill weed. In a large bowl combine drained tuna, shredded zucchini, macaroni and bread crumbs. Pour cream sauce over and mix. Bake in a 3 quart casserole at 350ºF. for 25 to 35 minutes. |
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