Harvest Yellow & Zucchini Squash & Beef Casserole

READY IN: 40mins
Recipe by HeatherFeather

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.

Top Review by Tara

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.

Ingredients Nutrition

  • 1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
  • 1 small green zucchini, unpeeled, sliced into thick rounds
  • 59.14 ml water
  • 59.14 ml butter (or less, to taste*) or 59.14 ml margarine (or less, to taste*)
  • 226.79 g lean ground beef
  • 236.59 ml sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
  • 2 large eggs
  • 118.29 ml Miracle Whip (light is OK) or 118.29 ml mayonnaise (light is OK)
  • 118.29 ml cheddar cheese, shredded
  • 473.18 ml cooked hot white rice (I use Jasmine or long grain)
  • 118.29 ml Ritz cracker crumbs (or less to taste)
  • salt and pepper

Directions

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

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