Zucchini Supper

A nice healthy, homemade dinner.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs lean ground beef
• 1⁄2 lb  bulk  reduced-fat pork sausage
• 1  large onion, chopped
• 1  medium carrot, chopped
• 1  celery rib, chopped
• 2  cups  cubed day-old  whole wheat bread
• 1⁄2 cup nonfat milk
• 1  tablespoon all-purpose flour
• 4  cups  chopped zucchini
• 3⁄4 lb Velveeta reduced fat cheese product, cubed
• 1 (10 3/4ounce) can  reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 3⁄4 cup egg substitute
• 1  teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon rubbed sage
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon pepper

Directions

1. In a Dutch oven,cook the beef, sausage,onion, carrot, and celery over medium heat until meat is no longer pink and veggies are crisp-tender. Meanwhile, in a small bowl, combine the bread cubes and milk, set aside.
2. Remove meat mixture from the heat;drain. Stir in flour until blended. Stir in bread mixture and remaining ingredients.
3. Transfer to a 13x9 inch baking dish coated with nonstick cooking spray.
4. Cover and bake at 350 for 40-45 minutes or until a meat thermometer reads 160. Uncover and stir. Bake 8-12 minutes longer or until golden brown.