Harvest Yellow & Zucchini Squash & Beef Casserole

Name: Harvest Yellow & Zucchini Squash & Beef Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small summer squash, unpeeled, sliced into thick rounds (crookneck); 1 small green zucchini, unpeeled, sliced into thick rounds; 1/4 cup water; 1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*); 1/2 lb lean ground beef; 1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui); 2 large eggs; 1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK); 1/2 cup cheddar cheese, shredded; 2 cups cooked hot white rice (I use Jasmine or long grain); 1/2 cup Ritz cracker crumbs (or less to taste); salt and pepper

Servings: persons

1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
1 small green zucchini, unpeeled, sliced into thick rounds
1/4 cup water
1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
1/2 lb lean ground beef
1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
2 large eggs
1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
1/2 cup cheddar cheese, shredded
2 cups cooked hot white rice (I use Jasmine or long grain)
1/2 cup Ritz cracker crumbs (or less to taste)
salt and pepper

1
Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
2
Add butter and allow it to melt in the pot and saute all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
3
Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
4
Drain any fat, then season meat mixture with salt and pepper to taste.
5
Add the squash to the beef using a slotted spoon, and reduce heat to low.
6
Beat together eggs, then whisk in mayo- add this mixture to the skillet.
7
Stir in the cheese and the cooked rice.
8
Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
9
Bake in a preheated oven at 350 F for about 15-20 minutes.
10
Note: The original version of this recipe called for a whopping 1 whole stick of butter!
11
I have always used at most the 1/2 stick and as little as 2 tablespoons.
12
-it is based on your preferences.
13
I also always use real, unsalted butter.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small summer squash, unpeeled, sliced into thick rounds (crookneck), 1 small green zucchini, unpeeled, sliced into thick rounds, 1/4 cup water, 1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*), and more.

Yes, Harvest Yellow & Zucchini Squash & Beef Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!