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1069 - Beef & Zucchini Casserole #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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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.


 

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