Harvest Yellow & Zucchini Squash & Beef Casserole

Recipe by HeatherFeather
READY IN: 40mins


  • 1
    small summer squash, unpeeled, sliced into thick rounds (crookneck)
  • 1
    small green zucchini, unpeeled, sliced into thick rounds
  • 14
    cup water
  • 14
    cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
  • 1
    cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
  • 2
    large eggs
  • 12
    cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
  • 12
    cup cheddar cheese, shredded
  • 2
    cups cooked hot white rice (I use Jasmine or long grain)
  • 12
    cup Ritz cracker crumbs (or less to taste)
  • salt and pepper


  • 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.