Harvest Zucchini Casserole

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

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 6  cups zucchini, sliced thin
• 1  lb ground beef
• 1  cup onion, chopped
• 1  cup  instant rice, uncooked
• 1  teaspoon  garlic salt
• 1  teaspoon oregano
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon pepper
• 2  cups cottage cheese, small curd
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1  cup 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.