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Beefy Zucchini Casserole
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5 from 2 votes

Beefy Zucchini Casserole

This easy Beefy Zucchini Casserole is perfect for the bounty of beautiful zucchini in your garden!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: American
Keyword: Cheese, Comfort Food, Ground beef, mushrooms, zucchini
Servings: 4 servings
Calories: 610kcal
Author: MaryAnn Dwyer

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.

Nutrition

Calories: 610kcal | Carbohydrates: 17g | Protein: 40g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 457mg | Potassium: 1041mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1457IU | Vitamin C: 25mg | Calcium: 358mg | Iron: 4mg