Harvest Zucchini Casserole

Submitted by Lavender Lynn

"This recipe is from a very good cook in our church, Alma Lee Alexander."

 

• Ready In: 1hr 45mins
• Ingredients: 11
• Serves: 8

ingredients

• 1419.54 ml zucchini, sliced thin
• 453.59 g ground beef
• 236.59 ml onion, chopped
• 236.59 ml instant rice, uncooked
• 4.92 ml garlic salt
• 4.92 ml oregano
• 1.23 ml basil
• 1.23 ml pepper
• 473.18 ml cottage cheese, small curd
• 297.66 g can cream of mushroom soup
• 236.59 ml sharp cheddar cheese, grated

directions

1. Place 3 C of sliced zucchini in greased 9 x 13 pan.
2. Saute ground beef and onion until beef is brown.
3. Add rice and seasonings.
4. Place this over the zucchini slices.
5. Spoon on cottage cheese.
6. Put on the rest of zucchini slices.
7. Spread on soup.
8. Sprinkle on cheese.
9. Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.

Reviews

[DailyInspiration]

I chose this recipe because of the interesting combination of ingredients and it did not disappoint. Prepared this casserole for our lunch today and made per directions; although I did leave out 1/4 tsp of basil. The zucchini and rice were nice and tender and the cottage cheese and mushroom soup gave it a very creamy texture. Definitely a repeat at our house.

 

[Linky]

Yummy, easy - what more could one ask for? I used regular rice, added a little water and let it simmer with the ground beef for about 5 minutes before putting the casserole together. Also threw in some cherry tomatoes just because! made for CCQ Culinary Quest

 

[Super Nana]

Delicious recipe. Made it twice already and it was a big hit with my family. I added some eggplant, tomatoes and onions to the zucchini base. Used regular rice (took just a little more time cooking)and I once used sour cream because I did not have any cottage left and it was delicious as well! This will become a regular meal in our family, thanks for sharing!

 

[TasteTester]

We really loved this casserole. The best part was how great the zucchini tasted mixed with the ground beef and cottage cheese. YUM. I love zucchini and this meal-in-one recipe is a delicious way to have it. I made one mistake, though; I thought the rice was supposed to be made before adding it to the recipe, so I cooked it beforehand. When the baked casserole was cut, however, there was a lot of extra liquid. I realized I should have put in uncooked rice to soak up all the great zucchini juices. I strained out the extra liquid, however, and the casserole was a real winner. The three of us finished all of the casserole (meant to serve 8). Thanks for this terrific casserole recipe, Lavender Lynn. Your friend, Alma, is indeed a good cook!

 

[Calicocat59]

Fresh, different and COMFORTING. Comfort food! It’s easy, and a meal in one. I added more basil and use Uncle Bens converted rice, 3/4 cup, like another reviewer said. I rarely or never use minute rice. I also used a good tsp of Basil, and use very sharp cheddar, a cup at least, added the last twenty minutes. The raw vegetable contains a lot of moisture and the rice takes it up. I bake it an hour before adding cheese, bake it until melted and lovely, another 20 minutes, and it is still moist and just right. I made it 3 times and shared the recipe, which I rarely do. Thanks!