Harvest Zucchini Casserole
This recipe is from a very good cook in our church, Alma Lee Alexander.
- Ready In:
- 1hr 45mins
- 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 1/2 ounce) can cream of mushroom soup
- 1 cup sharp cheddar cheese, grated
- Place 3 C of sliced zucchini in greased 9 x 13 pan.
- Saute ground beef and onion until beef is brown.
- Add rice and seasonings.
- Place this over the zucchini slices.
- Spoon on cottage cheese.
- Put on the rest of zucchini slices.
- Spread on soup.
- Sprinkle on cheese.
- Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.
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Fresh, different and COMFORTING. Comfort food! It’s easy, and a meal in one. I added more basil and use Uncle Bens converted rice, 3/4 cup, like another reviewer said. I rarely or never use minute rice. I also used a good tsp of Basil, and use very sharp cheddar, a cup at least, added the last twenty minutes. The raw vegetable contains a lot of moisture and the rice takes it up. I bake it an hour before adding cheese, bake it until melted and lovely, another 20 minutes, and it is still moist and just right. I made it 3 times and shared the recipe, which I rarely do. Thanks!Reply
I chose this recipe because of the interesting combination of ingredients and it did not disappoint. Prepared this casserole for our lunch today and made per directions; although I did leave out 1/4 tsp of basil. The zucchini and rice were nice and tender and the cottage cheese and mushroom soup gave it a very creamy texture. Definitely a repeat at our house.1Reply
I made this dish and was totally surprised by it. First of all, I didn't realize that I had bought small curd cottage cheese that had "chive" added to it. It tasted just fine. Then during assembly of it, I was afraid it wouldn't have enough moisture to cook the rice. I was wrong. It was lovely. Now the big challenge... will hubby like it?... Whew! He did, very much. Thank you for posting a keeper of a recipe. (I now wish I hadn't used up all my zucchini this year). I will make again. (Made for PRMR)Reply
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