Zucchini Casserole III

Zucchini Casserole III

Favorite Recipes page 751, Anne Beyersdorf, Menominee, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini , sliced, (2 lb)
  • 570 grams ground beef, (1¼ lb)
  • 1 onion, diced
  • 250 grams mild Cheddar cheese, cubed
  • salt and black pepper, to taste
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • buttered breadcrumbs, as needed (breadcrumbs mixed with melted butter)

Instructions
 

  • Heat a small amount of water in a pot to boiling, add zucchini. Cover and cook for 5 minutes. Drain.
  • In a large non stick pan, brown beef with the onion, drain fat.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • Place ½ the zucchini evenly on the bottom of the baking pan.
  • Add ½ the ground beef in a layer.
  • Sprinkle ½ the cheese on top of the beef.
  • Repeat layers.
  • Spread the soup over the top, and sprinkle with buttered breadcrumbs as desired.
  • Bake for 45 minutes or until top is browned.
  • Serve and enjoy.

Notes

Fair cost depending on where you source the beef at. Could make this low cost using ground pork in place of beef.
Shortcut: Condensed Cream of Mushroom Soup.

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