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.
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. , I’ve used ground turkey and it tastes the same.
- 1 onion
- Lots of Oregano, I use fresh.
- 6 large zucchini, sliced
- 2 large tubs or large curd
- 4 Cans of
- 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
- Cream of mushroom soup
Time to eat! YUM!