Hamburger Zucchini Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This was one of our favourite meals growing up and it doesn't get any easier. Ingredients:
1 lb hamburger |
1 large onion, diced fine |
3 stalks celery, diced fine |
4 small zucchini, 1/8 inch sliced |
1 (28 ounce) can diced tomatoes |
1/4 cup ketchup (or a teaspoon of sugar) |
1 tablespoon worcestershire sauce |
3 garlic cloves, minced |
2 tablespoons beef bouillon powder |
salt and pepper |
2 cups parboiled rice |
3 cups cheddar cheese, grated |
2 cups low sodium chicken broth or 2 cups beef broth or 2 cups water |
10 ounces spinach, chopped (optional) |
Directions:
1. Preheat oven to 350°F.
2. In a large dutch oven or roasting pan sauté hamburger, onion, celery until meat is no longer pink and onion is translucent.
3. Add Worcestershire, ketchup, salt, pepper, beef bouillon powder and rice stirring constantly to lightly toast the rice and spices, about two minutes.
4. Stir in the garlic for one minute until fragrant then add tomatoes, zucchini, chicken stock, two cups of cheese and spinach if you're using stir well.
5. Cover and put in oven for 45 minutes.
6. Take out and sprinkle last cup of cheese evenly over top and put back in oven uncovered until cheese is bubbly (about 15 minutes).
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