Zucchini Casserole with Beef
 
Prep time
Cook time
Total time
 
A delicious and healthy casserole that has all the goodness of summer; yet will help you transition to fall.
Author:
Recipe type: Dinner
Cuisine: Casserole
Serves: 4-6
Ingredients
  • 1 pound of Zucchini
  • 1 Medium Onion diced
  • 1 pound of Ground Beef
  • 2 Eggs
  • 1 can of Cream of Chicken Soup*
  • ½ cup Sour Cream
  • 2 cups cooked Rice**
  • 1 cup Shredded Cheese (Sharp or Extra Sharp)
  • Salt and Pepper to taste.
Instructions
  1. Chop your zucchini into rounds (about ¼ inch thickness). Dice your onion, set aside.
  2. Bring a large pot of water to a boil. Cook Zucchini for 5 minutes and drain. Set aside.
  3. Brown your ground beef, drain and rinse the fat. Saute your onion until onion is translucent and add your beef back to the pan. Salt and pepper beef and onion mixture.
  4. Combine your cooked rice, cream of chicken soup, beef and onion, eggs, and zucchini in a large bowl. Mix until well combined.
  5. Pour mixture into a 9x13 casserole dish (sprayed with non-stick cooking spray). Top with 1 cup of cheese.
  6. Salt and pepper to taste.
  7. Bake in a preheated 350 degree oven for 20-25 minute until cheese melts and mixture starts to bubble around the edges.
Notes
*Make your rice ahead of time to assist in making this a quicker meal. Usually it is ¾ of a cup of Brown Rice and 1½ cups of water.
** Recipe for Homemade Cream of Chicken Soup I used
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/zucchini-casserole-with-beef/