VEGETABLE AND TUNA CASSEROLE

Vegetable and Tuna Casserole image

Whoever holds the crown for best tuna casserole in your family is going to lose it! It'll be yours once you present them with this dish.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 Tbsp. olive oil
3 zucchini (1 lb.), thinly sliced
1 eggplant, peeled, coarsely chopped
1 each red and yellow bell pepper, coarsely chopped
2 onions, coarsely chopped
2 cloves garlic, minced
1/4 tsp. ground black pepper
4 eggs
1/2 cup MIRACLE WHIP Light Dressing
2 cans (5 oz. each) chunk light tuna in water, drained, flaked
1 cup KRAFT 100% Grated Parmesan and Romano Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Steps:

Heat oven to 350°F.
Heat oil in large skillet on medium-high heat. Add zucchini, eggplant, bell peppers, onions, garlic and black pepper; cook 12 to 15 min. or until vegetables are crisp-tender, stirring occasionally.
Whisk eggs and dressing in large bowl until blended. Stir in tuna, grated cheese and 1 cup shredded cheese. Add vegetable mixture; mix lightly. Spoon into 13x9-inch dish sprayed with cooking spray. Top with remaining shredded cheese.
Bake 20 to 25 min. or until top is lightly browned and knife inserted in center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g