Beef / Pork

Zucchini and Beefy Casserole is for Dinner.

Zucchini and Beefy Casserole takes 30 minutes to prepare.

Zucchini and Beefy Casserole takes 55 minutes to cook.

Zucchini and Beefy Casserole makes 6 servings.

The ingredients for Zucchini and Beefy Casserole are:

.5 cup, chopped Onions, raw
.5 tsp Salt
.25 tsp Pepper, black
.75 cup White Rice, medium grain
1 cup (8 fl oz) Water, tap
2 cup, sliced Zucchini (or grated)
1 cup, chopped or sliced fresh Tomatoes ( may substitute diced canned tomatoes, just drain first)
2 can (10.75 oz) Tomato Soup
2 cup Cheese, Mozzarella, shredded low moisture part-skim
16 oz *93% Lean ground beef
1 tsp Oregano, ground
1 tbsp Parsley, dried
2 tbsp Basil

Here is how you make Zucchini and Beefy Casserole:

Heat oven to 375. Spray a 9x13 pan to make clean up easier.In a skillet cook beef and diced onion, drain. Add salt and pepper to taste.Place the rice and water in the baking dish, stir. Layer cooked beef, zucchini* , and then tomato over the rice. I used a 14.5 oz. can of Hunt's fire roasted diced tomatoes and drained the extra liquid. Then I pour a little of the juice into the condensed soup, along with the herbs and a dash of garlic powder. Then pour the soup mix over the top.Spray the foil you're putting over the casserole with vegetable spray first, then cover and place in the oven. Bake 40 minutes, then uncover and sprinkle the top with cheese. Return to the oven uncovered for 10-15 minutes or longer if it's not golden brown on top.*I substituted long grain rice and it worked fine. I also had zucchini that was thickly grated on hand, and used it that way instead of sliced.Serving Size: 6 servings of approximately 2 cups eachNumber of Servings: 6Recipe submitted by SparkPeople user KEEPITUPTAG.

The nutritional information for Zucchini and Beefy Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 308.9

• Total Fat: 13.8 g
• Cholesterol: 73.3 mg
• Sodium: 723.3 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 2.4 g
• Protein: 26.3 g