Saturday, September 20, 2008

#1069 - Beef & Zucchini Casserole

(by Shirley McNevich)

3 cups sliced zucchini (1/4" thick slices)
1 1/2 cups water + 3/4 cup water
1 1/2 tsp. salt + 1/2 tsp. salt
1 chopped onion
1/2 of a green pepper (chopped)
2 TBSP canola oil
1lb. ground chuck
2 TBSP raw rice
1 - 10.75oz. can Campbell's condensed tomato soup
1/2 tsp. pepper
1/2 tsp. paprika
1 cup shredded American cheese
3 slices bread

Break 3 slices of bread into bite sized pieces--set aside. In a saucepan add 1 1/2 cups water, zucchini, and 1 1/2 tsp. salt--bring to a boil, then cook until zucchini starts to change color--remove from heat and drain. In a skillet add 1/2 tsp. salt, pepper, paprika, canola oil, green pepper, chopped onion, and ground chuck--cook over medium heat until browned. In a bowl add tomato soup and 3/4 cup water--stir. In a greased 2 qt. casserole layer zucchini, then ground chuck mixture, then raw rice, then tomato soup--keep layering until all ingredients are used up and tomato soup is on the top layer. Bake at 325 degrees for 45 minutes. Remove from oven, sprinkle shredded cheese on top and place bread pieces on top of cheese. Return to oven and bake until cheese melts and bread crumbs are browned.

No comments: