| 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 |
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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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