Zucchini Casserole
Another survivor from the casseroles of yesteryear, this made a frequent appearence on our table in the summertime. I would imagine that the uncooked instant rice absorbs much of the liquid that the squash gives off, so substituting plain rice might not work.
- 1-1/2 pound zucchini
- 1 pound ground beef
- 1 medium yellow onion
- 1 cup uncooked instant rice
- 1/2 teaspoon oregano
- 1 teaspoon seasoned salt
- 2 cup cottage cheese
- 1 cn mushroom soup
- 1 cup cheddar cheese, grated
- Thinly slice and cook zucchini until barely tender. Drain. Brown the beef lightly with the onion, and drain away fat. Add the rice, oregano and salt to meat; mix well.
- In a buttered casserole layer half the zucchini, the beef, the cottage cheese, the remaining zucchini, the soup, and the cheddar cheese. Bake at 350° for 35-40 minutes.
Source: June Finch, via Mary Gray