A classic, hearty casserole from Gail’s collection, featuring layers of tender zucchini, seasoned ground beef and rice, and creamy cheeses.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 Pounds | Zucchini, cut in 1/4 inch rounds |
| 1 Pound | Ground Beef |
| 1 Medium | Onion, chopped |
| 1 Cup | Instant Rice |
| 1 Teaspoon | Seasoned Salt or Garlic Salt |
| 1 Teaspoon | Oregano |
| 2 Cups (1 Pint) | Small Curd Cottage Cheese (optional) |
| 1 Can (10.5 oz) | Cream of Mushroom Soup |
| 1 Cup | Grated Sharp Cheddar Cheese |
Instructions
- Preheat oven to 350°F. Grease a 2 1/2-quart shallow casserole dish.
- Cook zucchini in boiling, salted water until barely tender. Drain well.
- In a skillet, sauté the ground beef with the onion until the meat is lightly browned. Drain fat.
- Stir the (uncooked) instant rice and seasonings (seasoned salt, oregano) into the beef mixture.
- Place half of the sliced zucchini in the bottom of the casserole dish.
- Cover with the beef/rice mixture.
- Spoon the cottage cheese (if using) over the beef layer.
- Layer the remaining zucchini on top.
- Spread the cream of mushroom soup all over the top.
- Sprinkle with grated cheddar cheese.
- Bake uncovered at 350° for 35-40 minutes or until bubbly hot.
Note
Makes 8 servings.
