Description
A delicious and easy-to-make zucchini casserole, perfect for a family meal or potluck. This recipe features layers of fresh zucchini, savory ground beef, and a creamy cheese sauce, baked until golden and bubbly.
Ingredients
Scale
- 2 pounds zucchini, thinly sliced
- 1 pound ground beef
- 1 large onion, chopped
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is tender. Drain off any excess fat.
- Stir in cream of mushroom soup and milk. Season with salt and pepper.
- In a 9×13 inch baking dish, layer half of the sliced zucchini.
- Spread half of the beef mixture over the zucchini.
- Sprinkle with half of the shredded cheddar cheese.
- Repeat layers with remaining zucchini, beef mixture, and cheese.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before serving.
Notes
- For a vegetarian option, omit the ground beef and add more vegetables like bell peppers or mushrooms.
- You can use different types of cheese, such as mozzarella or Monterey Jack.
- If you prefer a crispier topping, you can toast the breadcrumbs in a dry skillet before mixing with butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg