Sunday, September 20, 2009

Zucchini Rice Casserole



When I was a kid my mom made only one casserole, which I still remember. She continues to make it and so do I. It’s always a hit and always yummy. There is a bit of prep work but with our modern kitchen conveniences it makes short work of it. This casserole is my go to meal whenever I want to bring a meal to someone, as we did this week for our sweet neighbor who had her second baby a few weeks ago. I make this because I can leave it unbaked and then the family can either bake it then or freeze it to eat later. The recipe comes from my mom’s 1974 Southern living Casseroles Cookbook. I’ll give my adapted version that is 35 years in the making. OH, and by the way I remember her telling us she was making this for the first time. She had a small mutiny on her hands…until we all tasted it.


Zucchini Rice Casserole

Adapted from Southern Livings Casseroles Cookbook.

Circa 1974

Ingredients:

This will make two casseroles. So if you don’t want to give or freeze one then cut the recipe in half.

  • 3 C cooked rice
  • 2 Lbs. Ground beef, I’ve used ground turkey and it tastes the same.
  • 1 onion
  • Lots of Oregano, I use fresh.
  • Salt/Pepper
  • 6 large zucchini, sliced
  • 2 large tubs or large curd cottage cheese
  • 4 Cans of cream of mushroom soup
  • Breadcrumbs

Directions:

  • Cook rice. I actually cook mine in the microwave so that I can reduce my amount of prep time.
  • While the rice is cooking brown the beef with the onion and oregano and set-aside until the rice if done cooking.
  • Wash, cut and cook the zucchini. Leave it a bit al dente as it will bake again and you don’t want it mushy. Again, I use the microwave to do this step.
  • While the zucchini is cooking mix the beef and rice together. I just dump the rice into the cooling pan with the beef.

After the zucchini is cooked it's time to start layering the casserole.

Here is the order:

  • ½ of the zucchini
  • Rice/beef mixture
  • Cottage cheese
  • Zucchini
  • Cream of mushroom soup
  • Breadcrumbs
Bake at 350 for 35 to 40 minutes.

Time to eat! YUM!

14 comments:

redkathy said...

I make lots of casseroles and do intend on trying this. Zucchini is a favorite of mine but not so popular with the guys... maybe this one will change their minds. Thanks for sharing it.

Chow and Chatter said...

this looks great

Debbie said...

Sounds delicious! I love the pic of the recipe. A good recipe always looks worn....love it!!!!

Camille said...

This looks great! I have a lot of left over pot roast. Maybe if I shred it and use it for this casserole?...hmmm.

My dad just came for a visit and brought a box of recipes that my mom used. I love seeing the ones in her handwriting the best, but the ones clipped from magazines are so fun to look at (1950's and 60's).

So I just wrote a book for a comment. Must be all the time away from blogging. I'm glad to be back.

♥peachkins♥ said...

I love rice casseroles!

Ruby Mountain Beads said...

I love zucchini! This recipe looks yummy. My parents used to grow zucchini in the garden when I was a kid. We only got zucchini bread, or fried zucchini that I can remember. I'm sure my mom did something else with it too. Wish she had had this recipe! I'll just have to do it myself, no home grown zucchini though :( !

petite nyonya said...

Rice cooked in any form is always my favorite. This is definitely one delicious rice recipe!

Shelly W said...

That Southern Living cookbook has some winners, eh? This looks great! My husband isn't a big fan of zucchini, but I bet I could convert him with this.

Cheryl said...

Oh my god I love a good casserole and the veg is baked right in, I love it, cant wait to make it!

Selba said...

It sounds so yummy...

Talita said...

I have no doubt your neighbor love the dish. Looks really yummy!

Grace said...

atta way to spruce up zucchini! i love the use of cottage cheese and the crackly bread crumbs on top. delightful.

Elra said...

I never made zucchini casserole before, it sounds pretty good to me.

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