Zucchini-Cheese Casserole
Zucchini-Cheese Casserole is an moderately easy dinner. Made with 1 1/2 lb. zucchini, cut in 1/2-inch slices (5 1/2 c.), 1 lb. ground beef, 1 medium onion, chopped (1/2 c.), 1 1/2 c. cooked rice and 1 (10 1/2 oz.) can cream of mushroom, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
In saucepan, cook zucchini in boiling salted water about 3 to 4 minutes or until crisp-tender.
Drain.
In skillet, cook ground beef and onion until meat is browned and onion is tender.
Drain off excess fat.
Stir in rice, soup, oregano, salt and garlic powder.
In a 12 x 7 1/2 x 2-inch baking dish, arrange half of the zucchini.
Top with the ground beef mixture, cottage cheese and the remaining zucchini.
Cover with foil.
Refrigerate up to 24 hours.
Uncover and bake in a 350Β° oven for 1 1/4 hours.
Sprinkle with Cheddar cheese.
Return to oven; bake 2 to 3 minutes more. Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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