Zucchini Casserole
 

*I use this recipe while on induction and off..
When off, sometimes I will use egg noodles instead of Zuchini

~Stacy's Zucchini Casserole~

You Need:

1.5 lb. Extra Lean ground sirloin

3-4 large Zucchini- sliced long/med. thick{not too thin/thick}

1/2 C. green beans or english peas{I use fresh and cook until almost tender and then drain. You can use canned but I would get unsalted/rinse/and drain.}

4 green onions chopped/tops and all

1 can of FF/Low Sodium Mushroom Soup{I'm in the process of learning how to make my own version of creamy soups like this for recipes.}

1 small green bell pepper- diced

2 Tbs. Worcestershire Sauce

1 C. Mont. Jack Cheese & 1 C. 2% Cheddar Cheese

Spices: Salt/Pepper/Garlic Powder/Celery Salt/ & Dried Parsley

Preheat Oven to 400*

Place Zucchini slices on a baking sheet and roast until just tender.

Set aside covered with foil.

Brown beef with a light sprinkle of each spice and 1 Tbs. worc. sauce.
Drain; add back to skillet.

Add onions/bell pepper/worc. sauce and combine while on med. heat. Add peas or green beans; Stir; Add soup.

Combine well and simmer w/lid 4 minutes.

Lightly sprinkle in each spice; stir; Remove from heat.

{If using egg noodles you would cook them/drain them/ and stir them in beef mixture now.}

Now, In a large casserole dish layer Zucchini/Beef Mixture/Cheeses

Repeat. Bake at 400* until bubbly/cheese melted.

Serve.

1 true serving is very filling and I always make a big garden salad to go with this.

*Also with Zucchini:

Can be used like what's mentioned in celery spaghetti thread!

I also use zucchini to replace Lasagne Pasta!

I love my mock lasagne!