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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from The Ellinger Family Cookbook Project, 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!

Contributor:  
Contributor:  
Bruce Ellinger

Category:
Category:
 

Marion Ellinger Special Recipes Book #1


Ingredients:  
Ingredients:  
1 ½ lbs. zucchini (¼" slices, about 6 cups)
1 lb. ground beef
1 med. onion (chopped)
1 cup instant rice
1 tsp. garlic salt
1 tsp. oregano
1 can cream of mushroom soup
1 pt. cottage cheese
1 cup grated sharp cheddar cheese

Directions:
Directions:
Cook zucchini until barely tender and drain. Sauté ground beef then add chopped onion and cook until onion is translucent. Add rice, seasonings and soup and stir until mixed. Place half the sliced zucchini in a 2 ½ qt. casserole and cover with beef mixture. Spoon cottage cheese evenly over beef and cover with remaining zucchini. Sprinkle grated cheese over top. Bake uncovered at 350º 35-40 minutes until bubbly hot.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Marion attributes this recipe to Clara Perasso.

 

 

 

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