Harvest Zucchini Casserole Recipe

Name: Harvest Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. zucchini, cut in 4-inch rounds; 1 lb. ground beef; 1 c. chopped onions; 1 c. instant rice; 1 tsp. garlic salt; 1 tsp. oregano; 1/4 tsp. basil; 1/4 tsp. pepper; 1 pt. small curd cottage cheese; 1 (10 1/2 oz.) can cream of mushroom soup; 1 c. grated sharp Cheddar cheese

Servings: persons

6 c. zucchini, cut in 4-inch rounds
1 lb. ground beef
1 c. chopped onions
1 c. instant rice
1 tsp. garlic salt
1 tsp. oregano
1/4 tsp. basil
1/4 tsp. pepper
1 pt. small curd cottage cheese
1 (10 1/2 oz.) can cream of mushroom soup
1 c. grated sharp Cheddar cheese

1
Cook zucchini in boiling salted water.
2
Drain well.
3
Saute beef and onions together until browned.
4
In 2 1/2-quart casserole dish, add rice and seasoning over 1/2 the zucchini.
5
Cover with beef mixture and spoon over the cottage cheese.
6
Add remaining zucchini, then spread soup over all.
7
Sprinkle with grated cheese. Bake, uncovered, at 350u00b0 for 35 to 40 minutes or until bubbling. Serves 8.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 c. zucchini, cut in 4-inch rounds, 1 lb. ground beef, 1 c. chopped onions, 1 c. instant rice, and more.

Yes, Harvest Zucchini Casserole falls under the Soups & Stews 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.

Harvest Zucchini Casserole

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