3 tablespoons butter or margarine
4 cups diced Zucchini
1 / 2 cup chopped onion
2 cans [ 6 1 / 2 or 7 ounces each ] tuna, drained and flaked
1 1 / 2 cups cooked rice
1 can [ 11 ounces ] condensed Cheddar cheese soup, undiluted
1 / 3 cup milk
2 teaspoons Worcestershire sauce
1 / 4 teaspoon salt
Dash pepper
In large saucepan melt butter or margarine.
Add zucchini and onion.
Saute over medium high heat for 5 minutes, until tender.
Stir in tuna and rice.
Preheat oven to 350F.
In a small bowl combine undiluted soup, milk, Worcestershire sauce, salt and pepper.
Add to tuna rice mixture and stir gently to combine.
Spoon into a 1 1 / 2 quart baking dish.
Cover and bake for 40 to 50 minutes or until bubbly.
Makes 4 to 6 servings
