Beefy Zucchini Casserole
This easy Beefy Zucchini Casserole is perfect for the bounty of beautiful zucchini in your garden!
Servings: 4 servings
Calories: 610kcal
Ingredients
- 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 Cream of Mushroom Soup
- 1/4 cup (4 Tbsp.) 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
Instructions
- 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.
- Place zucchini is sauce pan with a small amount of boiling water. Cook for 3-4 minutes. Drain.
- Whisk 1/4 cup water into the condensed soup until smooth. Set aside.
- 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.
- Bake at 350 degrees for 40 minutes, uncovered.
- Homemade Condensed Cream of Mushroom Soup:
- 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.
- 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.
- When soup cools, place in a jar and store in refrigerator or freezer.
- Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. The recipe makes 1 1/2cups.