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Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.5 Pounds of Zucchini cut into .5 inch rounds
1.0 Pounds of Ground Beef
1.0 Cups of Chopped Onion
1.0 Cups of Instant Rice
1.0 Teaspoons of Garlic Salt
1.0 Teaspoons of Crushed Oregano
0.225 Teaspoons of Basil
0.25 Teaspoons of Pepper
2.0 Cups of Small Curd Cottage Cheese
1.0 Cans of Cream of Mushroom Soup
1.0 Cups of Grated Sharp Cheddar Cheese
Instructions
Cook zucchini in boiling water until barely tender; make sure to drain well. Sauté beef with onion until meat is lightly brown. Add rice and seasonings. Place half the sliced zucchini in the bottom of a 2.5 quart shallow casserole dish. Cover with beef mixture and spoon over the cottage cheese. Add remaining zucchini, then spread soup over entire casserole. Sprinkle with grated cheese. Bake uncovered, in a 350 degree oven for 35-40 minutes.