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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from The Wallace Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Pounds Zucchini cut in 1/4" rounds about 6 cups
1 Pound Hamburger
1 Cup Chopped Onions
1 Cup Instant Rice
1 Teaspoon Garlic Powder
1 Teaspoon Crushed Oregano
1/4 Teaspoon Basil
1/4 Teaspoon Pepper
2 Cups Small Curd Cottage Cheese (1 Pint)
1 Can Cream of Mushroom Soup
1 Cup Grated Sharp Cheddar Cheese
Directions:
Directions:
Preheat oven to 350º
Cook zucchini in boiling salted water until barely tender.
Drain well.
Sauté beef with onion until meat is lightly browned.
Add rice and seasonings. Place half the sliced
zucchini in bottom of 2 1/2 quart shallow casserole.
Cover with beef mixture and spoon over the cottage
cheese. Add remaining zucchini, then soup over all.
Sprinkle with grated cheese.
Bake uncovered 35-40 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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