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Zucchini/Ground Beef Casserole Recipe

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This recipe for Zucchini/Ground Beef Casserole is from Ekker Family Cookbook, 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:  
2 lbs. Ground Beef, browned and drained
1/2 Onion, chopped
4 cups Zucchini, 1 inch squares Boiled or steamed until just tender
2 cups Minute Rice
1 Cans Cream of Mushroom Soup
1 can Milk (in empty soup can)
12 oz Cottage Cheese, large curd
1 egg, well beaten
1-2 cups shredded cheese (I use cheddar jack mix, but you could use anything)
Directions:
Directions:
1. Spray 8 x 8 (or larger) pyrex dish with non stick cooking spray
2. Sprinkle uncooked minute rice on bottom of pan
3. In skillet brown ground beef and chopped onion, drain. (I also like to use Spice Islands Garlic and Herb Seasoning...)
4. In saucepan, boil zucchini until just barely tender, drain
5. In mix bowl mix 1 can cream of Mushroom soup with equal amount of milk
6. Layer zucchini over the rice
7. Spread 1/2 of the soup/milk mixture over zucchini
6. Beat egg well, and stir into cottage cheese until mixed. Drop in spoonfulls on top of the soup layer and spread out.
7. Layer ground beef next.
8. Spread remaining soup mix on top of ground beef layer.
9. Cover with aluminum foil and bake at 400º for 50 minutes
9. Top with shredded cheese and recover with foil and bake for an additional 10 minutes. I uncover the foil and bake or broil for the last couple of minutes to brown cheese.
Number Of Servings:
Number Of Servings:
12

 

 

 

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