Hearty Zucchini and Beef Casserole
📜 Collection: Gail’s Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic, hearty casserole featuring layers of tender zucchini, seasoned ground beef and rice, cottage cheese, and a creamy mushroom soup topping, all baked under a layer of cheddar.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | None | 8 servings |
🔪 Key Equipment
- 2 1/2-quart shallow casserole dish
- Large skillet
- Saucepan
- Colander
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 Pounds | Zucchini | cut in 1/4 inch rounds |
| 1 Pound | Ground Beef | fresh |
| 1 Medium | Onion | chopped |
| 1 Cup | Instant Rice | uncooked |
| 1 Teaspoon | Seasoned Salt or Garlic Salt | to taste |
| 1 Teaspoon | Oregano | dried |
| 2 Cups (1 Pint) | Cottage Cheese | Small Curd, optional |
| 1 Can (10.5 oz) | Cream of Mushroom Soup | undiluted |
| 1 Cup | Cheddar Cheese | Grated Sharp |
Instructions
Step 1: Prep and Cook Base
- Preheat oven to 350°F (175°C). Grease a 2 1/2-quart shallow casserole dish.
- Cook the 1 1/2 pounds zucchini in boiling, salted water for about 5 minutes, or until barely tender. Drain very well.
- While the zucchini is cooking, sauté the 1 pound ground beef with the 1 medium onion in a large skillet until the meat is lightly browned and aromatic. Drain any excess fat.
- Stir the 1 cup instant rice, 1 teaspoon seasoned salt or garlic salt, and 1 teaspoon oregano into the beef mixture until well combined.
Step 2: Assemble and Bake
- Place half of the drained 1 1/2 pounds zucchini slices in the bottom of the casserole dish. Cover with the beef and rice mixture.
- Spoon the 2 cups (1 pint) cottage cheese (if using) evenly over the beef layer, then arrange the remaining zucchini slices on top.
- Spread the 1 can (10.5 oz) cream of mushroom soup evenly over the top, like a frosting, and sprinkle with the 1 cup cheddar cheese.
- Bake uncovered at 350°F for 35-40 minutes, or until bubbly and hot, and the cheese is melted and golden brown.
💡 Make-Ahead & Storage: Store leftovers sealed in the refrigerator for up to 3-4 days; reheat thoroughly before serving.
Original Recipe Scan
