Zucchini Casserole #2

Zucchini Casserole #2

2 1/2 lbs. zucchini, sliced, cooked for 3 minutes in salted water, reserve water
1 1/2 lbs ground beef, or ground sausage (we love it with sausage!)
1 lg. onion, chopped
1 green pepper, chopped
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 -3/4 C. zucchini liquid (reserved water)
1 C. cheddar cheese, shredded

Brown the beef or sausage, add the onion, green pepper, garlic salt and oregano. Cook for about 5 minutes, until vegetables are tender. Add rice and reserved zucchini liquid.

In another bowl combine the soup and milk together and mix well.

In a 9 x 13 dish layer the following: The hamburger/rice mixture, then arrange the zucchini slices on top of the hamburger. Then pour the soup/milk mixture evenly over the top of the zucchini. Top with the shredded cheese and then bake at 350 for 30 minutes.

Zucchini Casserole #1

I have zucchini coming out of my ears and so we are eating a lot of it at our house. Here are a few of our favorite recipes that include zucchini

Zucchini Casserole #1
6 C. zucchini, 5 C. shredded, 1 C. sliced
1 lb. Hamburger
1 box stove top stuffing mix
1/2 C. melted butter
1 can cream of celery soup
1 C. sour cream
1 C. grated cheese
1/2 large onion, chopped
1/2 - 1 C. carrots, shredded

In a sauce pan brown the hamburger; add the onion and cook until the onions are translucent. Add the shredded zucchin and carrots and cook for a few minutes.

In another bowl combine the stuffing mix, melted butter, sour cream, cream of celery soup, and shredded cheese. Add the hamburger/veggie mix and stir to combine. Pour into a greased casserole dish. 9 x 13.

With the remaining zucchin slices, saute in a litle bit of olive oil until slightly browned and tender. Arrange slices on top of casserole. Cover with foil and bake at 350 for 30-45 minutes, or until hot through and bubbly.