Zuchinni squash casserole

Yield: 16 Servings

Measure 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

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

Similar recipes