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    You are in: Home / Recipes / Harvest Yellow & Zucchini Squash & Beef Casserole Recipe
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    Harvest Yellow & Zucchini Squash & Beef Casserole

    Harvest Yellow & Zucchini Squash & Beef Casserole. Photo by SarahHenery

    1/2 Photos of Harvest Yellow & Zucchini Squash & Beef Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    HeatherFeather's Note:

    This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
    2. 2
      Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
    3. 3
      Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
    4. 4
      Drain any fat, then season meat mixture with salt and pepper to taste.
    5. 5
      Add the squash to the beef using a slotted spoon, and reduce heat to low.
    6. 6
      Beat together eggs, then whisk in mayo- add this mixture to the skillet.
    7. 7
      Stir in the cheese and the cooked rice.
    8. 8
      Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
    9. 9
      Bake in a preheated oven at 350 F for about 15-20 minutes.
    10. 10
      Note: The original version of this recipe called for a whopping 1 whole stick of butter!
    11. 11
      I have always used at most the 1/2 stick and as little as 2 tablespoons.
    12. 12
      -it is based on your preferences.
    13. 13
      I also always use real, unsalted butter.

    Ratings & Reviews:

    • on September 25, 2002

      55

      What a great meal! This would be perfect to show off at any family dinner, potluck or just for your family after work. I think it would be really good with egg noodles in place of rice too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2012

      35

      I wish I would have used the suggestion by chef 412115....we don't like mayo, so I used miracle whip....I believe if I would have used sour cream or cream of mushroom soup it would have turned out much better....all of the other ingredients mesh together very well. The kids liked it enough to eat it.....I love squash, so I will make it again not using mayo or miracle whip

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2010

      55

      Fantastic! I used sharp cheddar cheese, sour cream instead of mayo, and 1/2 cup salsa for a more southwestern flavor. Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Harvest Yellow & Zucchini Squash & Beef Casserole

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 368.0
     
    Calories from Fat 138
    37%
    Total Fat 15.4 g
    23%
    Saturated Fat 7.2 g
    36%
    Cholesterol 91.7 mg
    30%
    Sodium 268.0 mg
    11%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.2 g
    12%
    Protein 12.8 g
    25%

    The following items or measurements are not included:

    Ritz cracker crumbs

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