Harvest Zucchini Casserole |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This recipe is from a very good cook in our church, Alma Lee Alexander. Ingredients:
6 cups zucchini, sliced thin |
1 lb ground beef |
1 cup onion, chopped |
1 cup instant rice, uncooked |
1 teaspoon garlic salt |
1 teaspoon oregano |
1/4 teaspoon basil |
1/4 teaspoon pepper |
2 cups cottage cheese, small curd |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup sharp cheddar cheese, grated |
Directions:
1. Place 3 C of sliced zucchini in greased 9 x 13 pan.
2. Saute ground beef and onion until beef is brown.
3. Add rice and seasonings.
4. Place this over the zucchini slices.
5. Spoon on cottage cheese.
6. Put on the rest of zucchini slices.
7. Spread on soup.
8. Sprinkle on cheese.
9. Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.
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