Hands On:

25 minutes

Total Time:

75 minutes

Serves:

Ingredients

4 (12-oz.) pkg. Hy-Vee frozen zucchini spirals
¼ cup Hy-Vee unsalted butter
1 (5-oz.) pkg. sliced shiitake mushrooms
1 tbsp shallot, finely chopped
1 tsp garlic, minced
2 (10.5-oz.) cans Good Graces gluten-free cream of mushroom condensed soup
2 (5-oz.) cans Hy-Vee solid white albacore tuna, drained
1 cup Soirée grated Parmesan cheese, plus additional for garnish
1 cup Hy-Vee 2% reduced-fat milk
½ cup Hy-Vee frozen sweet peas, thawed
¼ cup Hy-Vee shredded mozzarella cheese
¼ cup Hy-Vee shredded mild Cheddar cheese
½ cup Good Graces gluten-free organic French fried onions, plus additional for garnish

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Preparation

Preheat oven to 350°. Lightly spray a 13×9-inch baking dish with nonstick spray; set aside. Cook zucchini spirals in the microwave according to packaged directions; pat dry with paper towels. Set aside 1 cup zucchini spirals. Place remaining cooked zucchini in an even layer in bottom of prepared baking dish; set aside.

Melt butter in a large nonstick skillet. Add mushrooms, shallot and garlic; cook 5 to 6 minutes or until mushrooms are golden, stirring occasionally. Stir in soup, tuna, 1 cup Parmesan cheese, milk, and peas.

Spoon mushroom mixture on top of zucchini in baking dish. Sprinkle with mozzarella and Cheddar cheeses and ½ cup French fried onions. Place mounds of reserved zucchini noodles on top of casserole.

Bake 40 to 45 minutes until golden. Let stand 5 minutes. Garnish with additional French fried onions and Parmesan cheese, if desired.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		320
% Daily Value*
Total Fat: 18g		23%
	Saturated Fat: 9g
	Trans Fat: 0g
Cholesterol: 40mg		13%
Sodium: 910mg		40%
Total Carbohydrate: 16g		6%
	Dietary Fiber: 3g	11%
	Sugars: 7g	14%
Protein: 24g		48%