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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
3 medium zucchini, sliced 1/4-inch |
1/2 medium onion, chopped |
1 small green bell pepper, seeded and chopped |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup cracker crumb |
1 (10 1/2 ounce) can cream of chicken soup |
1/2 cup parmesan cheese |
1/2 lb ground beef, browned and drained |
Directions:
1. Slice zucchini into oiled 2 quart caserole.
2. Add chopped onion and green pepper.
3. Season lightly with salt and pepper.
4. Sprinkle with cracker crumbs and pour undiluted soup over all.
5. Sprinkle with parmesan cheese.
6. Bake at 325 degrees for 45 minutes.
7. While the casserole is baking, brown the ground beef and drain it. Season with salt and pepper.
8. Sprinkle baked casserole with ground beef and return to oven for 15 minutes.
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