Zucchini Casserole Recipe

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Zucchini Casserole

Terri DeFreze

By
@tbird11164

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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Comments:

Serves:

6

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 1/2 lb
zucchini-1/4 inch rings
3/4 lb
lean ground beef
3/4 lb
italian sausage, mild
1 medium
yellow onion chopped
1 c
minute rice uncooked
1/2 tsp
lawrys seasoning salt
1 tsp
oregano, dried crushed
2 c
cottage cheese, small curd
1 can(s)
campbells cream of mushroom soup
1/2 c
sour cream
1 small
jar of diced mushrooms (about 1/2 cup)
2 c
grated sharp cheddar cheese
1 tsp
salt

Directions Step-By-Step

1
Cook zucchini in pot of salted water (1 teaspoon salt) until barely tender. Drain well.
2
Saute 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.
3
Mix 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.

About this Recipe

Course/Dish: Beef, Pork, Casseroles
Main Ingredient: Beef
Regional Style: American