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Harvest Yellow & Zucchini Squash & Beef Casserole
By HeatherFeather on August 23, 2002
Photo by SarahHenery
6 Reviews
- Prep Time: 20 mins
- Total Time: 40 mins
- Servings: 8
Photo by SarahHenery
About This Recipe
"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."
Ingredients
- 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
- Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
- 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.
- Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
- Drain any fat, then season meat mixture with salt and pepper to taste.
- Add the squash to the beef using a slotted spoon, and reduce heat to low.
- Beat together eggs, then whisk in mayo- add this mixture to the skillet.
- Stir in the cheese and the cooked rice.
- Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
- Bake in a preheated oven at 350 F for about 15-20 minutes.
- Note: The original version of this recipe called for a whopping 1 whole stick of butter!
- I have always used at most the 1/2 stick and as little as 2 tablespoons.
- -it is based on your preferences.
- I also always use real, unsalted butter.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (174 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 368.0
- Calories from Fat 138
- 37%
- Amount Per Serving
- %
- Total Fat 15.4g
- 23%
- Saturated Fat 7.2g
- 36%
- Cholesterol 91.7mg
- 30%
- Sugars 3.2 g
- Sodium 268.0mg
- 11%
- Total Carbohydrate 43.0g
- 14%
- Dietary Fiber 1.9g
- 7%
- Sugars 3.2 g
- 12%
- Protein 12.8g
- 25%
Reviews
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"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. "
By Tara on September 25, 2002 | 25783
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"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"
By Vredman on January 23, 2012 | 1282431
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"Fantastic! I used sharp cheddar cheese, sour cream instead of mayo, and 1/2 cup salsa for a more southwestern flavor. Yummy!"
By Chef #412115 on August 20, 2010 | 1140659
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"This was really good and I'd make it again. I used onion, summer yellow squash and zucchini from my garden. I followed the directions exactly. I'm looking forward to the leftovers for lunch. Thank you HeatherFeather for posting a delicious recipe!"
By Kim D. on May 28, 2010 | 1106319
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"Being in Maine now we always seem to have a glut of summer squashes. I have many recipes I created for these but found this one to be a yummy addition to my repetoire! I omitted the meat and enjoyed it very much. Thank you for sharing."
By Hajar Elizabeth on June 14, 2006 | 282524
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"Oh, yes. It goes well into a 11 x 7 baking dish."
By Young Living in Texas on October 21, 2002 | 28647
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