Creamy Zucchini And Ground Beef Casserole Food

ZUCCHINI AND GROUND BEEF CASSEROLE

Steps:

• Brown ground beef with chopped onions, chopped garlic, salt and pepper.
• Cook over medium heat for about 10 minutes or until meat is well cooked.
• Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until flavors blend.
• Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
• NOTE: this is a versatile casserole with 6 basic ingredients for a budget or low calorie dish, but every person can add some other ingredients to their own taste like: ground turkey, ground or shredded chicken instead of the ground beef, corn or cheese. Also can be serve it with rice, spaghetti or any other pasta, in tacos or burritos, etc. Hope you enjoy it in any way you make it.
• I want to thank all of you for trying my recipe and for posting these good reviews and suggestions.

CREAMY ZUCCHINI AND GROUND BEEF CASSEROLE

Steps:

• Brown ground beef and onion with garlic powder, salt and pepper then drain if needed.
• Par-boil zucchini in water for 5 minutes then drain well.
• Mix soup and milk with paprika.
• Layer 1/2 ground beef, 1/2 zucchini, then 1/2 cheese in a casserole dish. Repeat layers.
• Spread soup/milk mixture on top of the layers.
• Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
• This can be assembled the night before and baked the next day, just increase time to allow for the chilled casserole.

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
• In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
• Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.

EASY ZUCCHINI AND GROUND BEEF PIZZA CASSEROLE

Steps:

• Set oven to 400°F.
• Grease a 13x9 pan.
• Place zucchini in strainer; sprinkle with salt.
• Let drain for 10 minutes.
• Squeeze out moisture.
• Combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese.
• Press into greased 13x9 baking pan.
• Bake at 400°F for 20 minutes.
• Meanwhile, brown ground beef with garlic and onions, season with salt and pepper; drain any fat, and add/mix the tomato sauce; spoon over baked zucchini mixture.
• Top with remaining cheeses, and sprinkle with green pepper.
• Return to oven and bake for another 20 minutes more.

CREAMY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 deg.
• Cook zucchini in boiling water til tender. Drain and place in casserole.
• In a sauce pan, melt butter. Stir in sour cream, cheese, salt and paprika. Cook slowly until the cheese melts.
• Remove from heat and add egg and chives.
• Stir into 1 1/2 quart casserole with zucchini.
• Toss cracker or bread with 2 T. butter and put on top of the veggie mixture. Bake at 350 deg. for 20 minutes.
• Most of the time she used zucchini but other veggies also.