Harvest Zucchini Casserole

Shirley Ann Carter

Ingredients

1 7/8 Cups Grated Sharp Cheddar Cheese
1 7/8 Cans Cream of Mushroom Soup
2 7/8 Cups Small Curd Cottage Cheese
1/4 Teaspoons Pepper
7/32 Teaspoons Basil
1 7/8 Teaspoons Crushed Oregano
1 7/8 Teaspoons Garlic Salt
1 7/8 Cups Instant Rice
1 7/8 Cups Chopped Onion
1 7/8 Pounds Ground Beef
1 1/2 Pounds Zucchini cut into .5 inch rounds

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.