Summer Garden Casserole #RSC |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. A delicious and easy way to use up those few ears of corn and tomatoes in a quick, summery casserole. Can be made year round with frozen or canned vegetables. Serves 4. Don't count on any leftovers! Ingredients:
1 lb lean ground beef |
1 large yellow onion, chopped |
1 cup cherry tomatoes, sliced in half |
2 -3 ears fresh corn, cut from the cob |
1 -2 zucchini, cut into large dice |
8 ounces tomato sauce |
salt |
pepper |
parmesan cheese |
reynolds wrap foil |
Directions:
1. Fry ground beef in a large oven proof skillet or dutch oven. Drain fat. Add onions and cook until translucent.
2. Add remaining ingredients except for cheese. Simmer to heat through, cover with foil and place in a 350 degree oven for 30 minutes.
3. Remove foil and sprinkle Parmesan cheese on top.
4. Serve with a cool cucumber salad and a crusty bread for a complete summer meal.
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