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Zucchini-cheese casserole

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Ingredients/Components

salt - 1/2 tsp
garlic powder - 1/4 tsp
dried oregano, crushed - 1 tsp
ground beef - 1 lb
cooked rice
shredded Cheddar cheese 4 oz - 1 c
can cream of mushroom - 1 1/2
zucchini, cut in 1/2-inch slices 5 1/2 c
cream-style cottage cheese 15 oz - 2 c

How to make zucchini-cheese casserole:

In saucepan, cook zucchini in boiling salted water about 3 to 4 minutes or until crisp-tender. Drain. In skillet, cook ground beef and onion until meat is browned and onion is tender. Drain off excess fat. Stir in rice, soup, oregano, salt and garlic powder. In a 12 x 7 1/2 x 2-inch baking dish, arrange half of the zucchini. Top with the ground beef mixture, cottage cheese and the remaining zucchini. Cover with foil. Refrigerate up to 24 hours. Uncover and bake in a 350° oven for 1 1/4 hours. Sprinkle with Cheddar cheese. Return to oven; bake 2 to 3 minutes more. Makes 8 servings.

Recipe categories: Lunch/snacks, Side dish, Casseroles.

Rating:

3.3

Average rating: 3.3, total votes: 4

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