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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Beef Casserole Recipe

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This recipe for Zucchini Beef Casserole is from Supplement to Linda's Cooking My Way Through Covid19 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:  
4 small zucchinis
1 lb ground beef
½ c chopped onion
1½ c soft bread crumbs(3 slices bread)(part for on top)
¾ tsp +½ tsp salt
¼ tsp dried thyme, crushed
⅛ tsp pepper
4 tbsp + 1 tbsp butter or margarine, melted
¼ c all-purpose flour
2 c milk
5 oz jar or roll of Kraft hickory smoked or Old English sharp cheddar flavor processed cheese spread
Directions:
Directions:
Wash and remove ends from zucchini. Cut into ½"-thick slices. Cook in boiling, salted water for 5 minutes or until tender; drain. In skillet cook ground beef with onion 'til meat is browned, DRAIN well. Stir in ½ c of the bread crumbs, the ¾ tsp of salt, the thyme and pepper. Remove from heat. In saucepan , melt the 4 tbsp butter or margarine; blend in flour and the remaining ¼ tsp salt. Add milk all at once. Cook and stir 'til mixture thickens and bubbles. Add cheese, stirring until melted. Stir in meat mixture. Mix in casserole (can alternate layers if you wish); can refrigerate at this point. Combine remaining bread crumbs with the 1 tbsp melted butter or margarine. Sprinkle atop casserole just before baking. Bake in 350º oven for 35 minutes or until heated through. (Can freeze after cooking)
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
My mother's recipe

 

 

 

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