zucchini casserole
(1 rating)
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This is my favorite recipe that my grandma would make at least once a week during the summer when the zucchini was ready. We would have had it every day if she would have made it for us
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For zucchini casserole
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1 1/2 lbzucchini-1/4 inch rings
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3/4 lblean ground beef
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3/4 lbitalian sausage, mild
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1 mdyellow onion chopped
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1 cminute rice uncooked
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1/2 tsplawrys seasoning salt
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1 tsporegano, dried crushed
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2 ccottage cheese, small curd
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1 cancampbells cream of mushroom soup
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1/2 csour cream
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1 smjar of diced mushrooms (about 1/2 cup)
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2 cgrated sharp cheddar cheese
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1 tspsalt
How To Make zucchini casserole
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1Cook zucchini in pot of salted water (1 teaspoon salt) until barely tender. Drain well.
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2Saute onion with Italian sausage(take sausage out of casing or buy bulk sausage) and ground beef until meat is no longer pink inside. Add Rice and seasonings. Place 1/2 the zucchini on the bottom of an ungreased 9x13 Pyrex pan. Cover with the meat mixture. Spread the cottage cheese over the top of the meat mixture. Put the remaining zucchini on top of the cottage cheese.
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3Mix the mushroom soup, sour cream and diced mushrooms together and spread on top of the casserole. Top with Cheese and bake in a 350 degree oven for 45 minutes or until hot and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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