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Beefy Zucchini Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4 servings
Author: MaryAnn Dwyer
  • 1 lb. lean ground beef
  • 1/2 cup yellow onion chopped
  • 2 garlic cloves minced
  • 1 lb. fresh zucchini sliced into 1/4" slices
  • 6-8 oz. Colby Jack cheese shredded
  • 1 can cream of mushroom soup or homemade version, recipe follows
  • salt and pepper to taste
  • Homemade Condensed Cream of Mushroom Soup
  • 1/4 cup Butter
  • 8 oz. button mushrooms finely chopped
  • 1/4 cup yellow onion finely chopped
  • 1 clove garlic minced
  • salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  1. Brown ground beef with onion until beef is no longer pink. Add the garlic and continue to cook for 1-2 minutes. Drain off grease.
  2. Place zucchini is sauce pan with a small amount of boiling water. Cook for 3-4 minutes. Drain.
  3. Whisk 1/4 cup water into the condensed soup until smooth. Set aside.
  4. Grease a 1 1/2 quart baking dish. Add half of the meat, then half of the zucchini sprinkled with salt and pepper, then half the cheese. then half the soup mixture. Repeat the layers.
  5. Bake at 350 degrees for 40 minutes, uncovered.
  6. Homemade Condensed Cream of Mushroom Soup:
  7. Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 6-8 minutes. Add garlic and continue to cook for 2 minutes.Season with salt and pepper.
  8. Add flour and cook for an additional 2 minutes. Whisk in cream and chicken broth slowly until smooth. Bring to a boil and boil for 1 minute. Remove from heat.
  9. When soup cools, place in a jar and store in refrigerator or freezer.
  10. Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. The recipe makes 1 1/2cups.