Harvest Yellow & Zucchini Squash & Beef Casserole
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.
- Ready In:
- 1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
- 1 small green zucchini, unpeeled, sliced into thick rounds
- 1⁄4 cup water
- 1⁄4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
- 1⁄2 lb lean ground beef
- 1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
- 2 large eggs
- 1⁄2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
- 1⁄2 cup cheddar cheese, shredded
- 2 cups cooked hot white rice (I use Jasmine or long grain)
- 1⁄2 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.
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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 whipReply