Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 Pounds | Zucchini, cut in 1/4 inch rounds |
| 1 Pound | Ground Beef |
| 1 Medium | Onion, chopped |
| 1 Cup | Instant Rice |
| 1 Teaspoon | Seasoned Salt or Garlic Salt |
| 1 Teaspoon | Oregano |
| 2 Cups (1 Pint) | Small Curd Cottage Cheese (optional) |
| 1 Cup (10 1/2 ounces) | Cream of Mushroom Soup |
| 1 Cup | Grated Sharp Cheddar Cheese |
Instructions
- Cook zucchini in boiling, salted water until barely tender. Drain well.
- Sauté beef with onion until meat is lightly browned.
- Add rice and seasonings (seasoned or garlic salt, oregano).
- Place half of the sliced zucchini in bottom of 2 1/2 quart shallow casserole.
- Cover with beef mixture and spoon over the cottage cheese.
- Add remaining zucchini.
- Then spread soup all over.
- Sprinkle with grated cheese.
- Bake uncovered at 350° for 35-40 minutes or until bubbly hot.
- Makes 8 servings.
