Zucchini Casserole Recipe

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Zucchini Casserole

Joanne Stewart

By
@mawma7

This recipe was given to me when I worked at the donut shop, a customer gave it to me and my family just loved it. I hope you do too. ?


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Serves:

8 to 10

Prep:

45 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1-1/2 lb
ground chuck, browned & drained
2 medium
zucchini, sliced in even slices
7 medium
evenly sliced potatoes
1 Tbsp
minced onions
1 can(s)
condensed cream of mushroom soup
1-1/2 lb
velveeta cheese, sliced uniformly
16 oz
sour cream, i use the lite sour cream

Directions Step-By-Step

1
Spread the browned and drained ground chuck evenly over the bottom of a 9x13 baking pan. Sprinkle minced onion evenly over ground meat. Layer zucchini, overlapping, over all the hamburger. Then layer potatoes overlapping, over the zucchini. NOTE: I USUALLY USE MY FOOD PROCESSOR TO SLICE THE VEGGIES, TAKES LESS TIME THEN. Place Velveeta slices over the vegetables, covering entirely, but with about 1/4" between slices. This doesn't have to be exact either.
2
Then repeat the entire process of layering zucchini, potatoes and Velveeta slices. There should be at least two complete layers of everything.
3
Heat the sour cream and the condensed mushroom soup over medium heat, stirring constantly until hot and pour this over the layers of vegetables and cheese. Using a table knife, work the creamy topping down the sides of the casserole, making sure the top is completely covered too.
4
Bake this for 1 hour 15 minutes, (until veggies are tender) in a 350* oven. Depending on your oven, it may take more or less time for baking. The sour cream really makes this dish wonderful.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids