Ingredients
-
6
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Harvest Zucchini Casserole, This recipe is from a very good cook in our church, Alma Lee Alexander., Fresh, different and COMFORTING. Comfort food! Its 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!, 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.
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Steps
|
1
Done
|
Place 3 C of Sliced Zucchini in Greased 9 X 13 Pan. |
|
2
Done
|
Saute Ground Beef and Onion Until Beef Is Brown. |
|
3
Done
|
Add Rice and Seasonings. |
|
4
Done
|
Place This Over the Zucchini Slices. |
|
5
Done
|
Spoon on Cottage Cheese. |
|
6
Done
|
Put on the Rest of Zucchini Slices. |
|
7
Done
|
Spread on Soup. |
|
8
Done
|
Sprinkle on Cheese. |
|
9
Done
|
Bake at 350f For 1 Hour or Longer, Watching to Make Sure Cheese Doesn't Turn Too Brown. |
