"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Zucchini/Green Chili Casserole Recipe

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This recipe for Zucchini/Green Chili Casserole, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Zens
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. zucchini, sliced (about 2 qts.)
2 lbs. lean ground beef
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 c. finely chopped onions
3 c. cooked rice
2-4oz cans green chili chopped
2 eggs, slightly beaten
1 1/2 c. cottage cheese
2 T. Paremsan Cheese
2 C. Cheddar Cheese, shredded

Directions:
Directions:
Cover & cook zucchini in small amount of water about 5 minutes. Drain thoroughly and set aside. cook beef, seasonings and onions in skillet until meat is no longer pink and onions are tender crisp. Pour off any fat.
Combine rice, green chili and zucchini in large mixing bowl. Add meat mixture. Blend eggs, cottage cheese and Parmesan cheese. Stir into meat mixture. Turn into 2 buttered shallow 2-qt. casseroles. Top each with 1 C. Cheddar cheese.
Bake one at 350 for 30 minutes. Wrap and freeze other. Later bring to room temp. and bake.

Number Of Servings:
Number Of Servings:
Six per casserole

 

 

 

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