MamasHealth.com Home Casserole Recipes Asparagus Broccoli rice Cheese broccoli Low-fat chile relleno Green bean Grits Hash brown Italian vegetable Porcini and pomodori Potato ham Pumpkin Salsa beef Squash Sweet potato Tator tot Tuna Tuna chow mein Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Tips for healthy holiday meals Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Zucchini and Tuna Casserole Ingredients: 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 Directions: Preheat oven to 350 degrees F. Blanch zucchini, onion, carrot, and celery for 10 minutes and drain. Place vegetables in greased 1-quart casserole. Fold in tuna and noodles. Combine soup, sour cream, dill, salt & pepper. Pour soup mixture over casserole and top with breadcrumbs. Dot top of casserole with margarine. 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 Ingredients: 4 medium potatoes 2 tbsp. Melted margarine ¼ tsp. Salt ¼ c dried breadcrumbs Directions: Preheat oven to 350 degrees F. Pare and slice potatoes. Coat potatoes with melted margarine, salt, and breadcrumbs. Place potatoes in 2-quart casserole and bake uncovered at 350 degrees for 45-60 minutes or until tender. Serves 4 – 6 persons.	Sign up for our Email Newsletter For Email Marketing you can trust
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