Zuchinni squash casserole
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Zuchinni; 1/4 inch slices |
| 1 | pounds | Ground beef |
| 1 | can | Mushroom soup |
| 1 | medium | Onion; finely chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Oregano |
| ⅓ | pounds | Cheddar cheese; grated |
| 1 | cup | Cracker crumbs |
Directions
Boil zuchinni slices in small amount of water for 6 minutes; drain. While squash is cooking, brown ground meat; drain off fat. Combine with remaining ingredients. Mix well. Add squash and stir. Pour into greased 2-quart casserole or 2 1-quart casseroles. Options: Can use onion soup instead of onion, especially if more liquid is needed (some squashes are dry) and add no water at all. Celery soup or chicken soup can also be used.
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@...> on Jul 2, 1997
Related recipes
- Corn squash casserole
- Spaghetti squash & zucchini casserole
- Spaghetti squash and zucchini casserole
- Spaghetti squash casserole
- Spanish squash casserole
- Squash casserole
- Stuffed zuchinni
- Stuffed zuchinni/squash
- Summer squash casserole
- Two squash casserole
- Yellow squash casserole
- Zippy squash casserole
- Zucchini and cheese casserole
- Zucchini and squash casserole
- Zucchini carrot casserole
- Zucchini casserole
- Zucchini egg casserole
- Zucchini squash casserole
- Zucchini stuffing casserole
- Zucchini-cheese casserole