Difference between revisions of "Three Cheese Casserole"
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* 1 x 4-ounce can [[chile peppers|green chilis]], chopped | * 1 x 4-ounce can [[chile peppers|green chilis]], chopped | ||
| − | == | + | == Procedures == |
# Cook [[zucchini]] in salted [[water]] about 5 minutes. Drain. | # Cook [[zucchini]] in salted [[water]] about 5 minutes. Drain. | ||
# Combine ground [[beef]], [[salt]], [[pepper]], [[garlic powder]] and [[onion]] in skillet; cook over medium-high heat until [[beef]] is no longer pink and [[onion]] is tender crisp. | # Combine ground [[beef]], [[salt]], [[pepper]], [[garlic powder]] and [[onion]] in skillet; cook over medium-high heat until [[beef]] is no longer pink and [[onion]] is tender crisp. | ||
Latest revision as of 15:57, 11 July 2012
Description
Makes 6 servings per casserole.
Ingredients
- 2 pounds zucchini, sliced
- 1 pound lean ground beef
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup finely chopped onion
- 3 cups cooked rice
- 1 x 4-ounce can green chilis, chopped
Procedures
- Cook zucchini in salted water about 5 minutes. Drain.
- Combine ground beef, salt, pepper, garlic powder and onion in skillet; cook over medium-high heat until beef is no longer pink and onion is tender crisp.
- Add rice, green chilis and zucchini.
- Blend eggs, cottage cheese and Parmesan cheese. Stir into meat mixture.
- Turn into two greased shallow 2-quart casseroles.
- Top each casserole with 1 cup Cheddar cheese.
- Bake one at 350 °F for 30 minutes.
- Wrap and freeze the other for later use.
