Zucchini Casserole

This is a great casserole for fall when you have a lot of zucchini and don't know what to do with them all. I recently substituted sausage in place of the hamburger and thought it was even better. Give it a try!

2 1/2 lbs. zucchini, sliced thin
1 1/2 lbs. ground beef
1 lg. onion, diced
1 green pepper, diced
1 Tbsp. garlic salt
1 Tbsp. oregano
1 1/4 c. uncooked minute rice
1 can cream of chicken soup
1/2 c. milk
1/2 C. zucchini cooking liquid (reserved water)
1 c. cheddar cheese, grated

Slice zucchini thin and cook for 3 minutes in salted boiling water. Reserve 1/2 C. water.

Brown hamburger, onion, green pepper, garlic salt and oregano in a saute pan. Add rice and the 1/2 c. of zucchini water. Pour into a 9x13 casserole dish. Spread zucchini on top in an even layer. In a separate bowl combing the soup and milk together. Pour mixture over the zucchini and then top with shredded cheese. Bake in a 350 oven for 30 minutes.