Creamy Zucchini and Ground Beef Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This is from the Sooner Sampler; a cookbook published by the Norman Junior League back in the 80s. This casserole is WAY more flavorful that the ingredients suggest! A lot of bang for very little buck. Ingredients:
1 lb lean ground beef |
1 small onion, chopped |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups sliced zucchini, par-boiled |
1 1/2 cups cheddar cheese, grated |
1 (10 3/4 ounce) can cream of mushroom soup |
1/4 cup milk |
1/2 teaspoon paprika |
Directions:
1. Brown ground beef and onion with garlic powder, salt and pepper then drain if needed.
2. Par-boil zucchini in water for 5 minutes then drain well.
3. Mix soup and milk with paprika.
4. Layer 1/2 ground beef, 1/2 zucchini, then 1/2 cheese in a casserole dish. Repeat layers.
5. Spread soup/milk mixture on top of the layers.
6. Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
7. This can be assembled the night before and baked the next day, just increase time to allow for the chilled casserole.
|
|