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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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It's a great casserole and freezes well. I usually triple the batch, but quadruple the sauce since I like a little extra. Ingredients:
3 cucumber sized zucchini, not peeled,cut in chunks |
1 1/2 lbs ground beef |
1 medium onion, chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon oregano |
2 -3 cloves garlic (or more to taste) |
1 cup kellogg's corn flake crumbs |
1/4 cup butter |
1/4 cup flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups milk |
1/3 lb mozzarella cheese, cut up into chunks |
Directions:
1. Cook zucchini in salted water until almost tender.
2. Drain.
3. They will cook more later so be sure not to overcook.
4. Brown ground beef.
5. Add everything but the corn flake crumbs, and cook a few minutes.
6. Remove from heat.
7. Add enough crumbs to absorb grease.
8. Melt butter; add dry ingredients; stir.
9. Add milk; stir until thick and smooth.
10. Remove from heat and add cheese.
11. Stir until melted.
12. In a greased casserole, layer half the zucchini, half the beef, and half the sauce.
13. Repeat this layering again.
14. Sprinkle with corn flake crumbs.
15. Bake in a 350 degree oven for about half an hour or until edges are bubbly.
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