| Ingredients: |
1-1/2 pounds zucchini, cut in 1/4-inch slices or rounds
1 pound ground beef
1 medium onion, chopped
1 cup instant rice |
1/2 teaspoon garlic salt
1/2 teaspoon oregano, crushed
2 cups small curd cottage cheese
1 can cream of mushroom soup
1 cup grated sharp cheese |
| Cooking
Instructions: |
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Precook zucchini for 2 minutes; drain. Saute beef and onion until meat loses its color; add rice, garlic salt and oregano. Place half of the zucchini in a buttered 2-1/2-quart shallow casserole. Cover with the beef mixture; spoon on the cottage cheese; top with remaining zucchini and spread undiluted mushroom soup over all. Sprinkle with cheese and bake uncovered, at 350 degrees for 35 to 40 minutes or until cheese is melted and mixture is bubbly. |
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