Mouth Watering Zucchini Casserole

I couldn't find a zucchini casserole that I had all the ingredients for, so I decided to just create one and there are no regrets. Tastes just as good the next day, and can be made ahead a day or two before cooking.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1  lb lean ground beef
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon paprika
• 2  garlic cloves, minced
• 1  medium red onion, thinly sliced
• 1  medium green zucchini, sliced into rounds bout 1/4inch
• 1  medium yellow zucchini, sliced into rounds bout 1/4inch
• 1 (10 ounce) can  cream of mushroom soup (1 or 2 cans, depending on size of casserole)
•  milk, just enough to make soup slightly runny
• 1  cup cheddar cheese, grated
• 1⁄4 cup  seasoned bread crumbs
•  salt and pepper

Directions

1. Brown ground beef with garlic, worchester sauce, paprika, salt and pepper in skillet until finished. Drain and set aside when done.
2. Preheat oven to 400 degrees.
3. Slice zucchini into rounds and layer first half on bottom of casserole dish. Layer with half of onions and ground beef mixture.
4. Layer with second half of zucchini and onions, season with more pepper if desired.
5. In separate bowl, mix together soup and just a little bit of milk, so it becomes slightly runny. If you make it too runny, add some flour to thicken.
6. Pour soup over zucchini and grate cheddar over top.
7. Bake in oven covered for 30-40 minutes (cooking times may vary, depending on your oven).
8. Uncover and sprinkle on seasoned bread crumbs, and bake uncovered for another 10 minutes, or until bread crumbs are toasted looking.
9. Enjoy :D.