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| | Zucchini Rice Casserole
1 1/2 pound of zucchini, sliced 1/4 inch thick
1/4 cup of shredded sharp Cheddar cheese
1/2 cup of regular long grain rice, uncooked
1 can mushroom soup
1 cup of water
1 small can 4 oz. mushroom
1/4 teaspoon of pepper
1 teaspoon of salt
1 to 2 slices bacon, 1 inch pieces
1 pound of ground beef, browned garlic salt
Arrange 1/3 of zucchini in bottom of well buttered 2 quart casserole. Top with 1/3 cheese, half the rice, and 1/2 ground beef. Make another layer of 1/3 cheese, 1/3 zucchini and the remainder of the rice and ground beef. Arrange the rest of the zucchini on top. Combine soup, water, mushroom (with liquid) salt, pepper and garlic salt. Heat and pour into casserole. Sprinkle remaining cheese on top, arrange bacon pieces on top. Cover and bake at 350ºF. about 25 minutes. Uncover and bake about 40 minutes longer or until rice is tender and zucchini is tender and is tender crisp. |
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