Grandma Bray’s Zucchini Casserole
Happy Friday, y’all!! We are going to end zucchini week with my grandma’s DELICIOUS zucchini casserole. I am obsessed with this dish. It loaded with hamburger, zucchini and a creamy cottage cheese mixture. Grandma’s traditional recipe layers everything, but I have been known to just combine it all and bake. I also will substitute brown instant rice for regular, so feel free to use what you like! The best part about casseroles is that they are totally customizable! This casserole is the perfect dish to end a long work week and use up all that summer zucchini.
Grandma Bray’s Zucchini Casserole
Ingredients
- 3 zucchini
- 2 lbs ground beef
- 1 chopped onion
- 1 tsp minced garlic
- 1 cup instant rice
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tsp salt
- 1 tsp oregano
- 16 oz small curd cottage cheese
- 1 can cream of mushroom soup
- 1 can mushroom pieces optional
Instructions
- Preheat oven to 350°F.
- Chop zucchini and boil until tender, then drain.
- Saute beef and onion and garlic – if very greasy, drain grease.
- Add rice, salt, oregano and mushrooms.
- In separate bowl, mix cottage cheese, 1/3 of can soup and 1 cup of cheddar cheese.
- Put half of the zucchini in the bottom of a casserole dish.
- Cover with zucchini with beef mixture then spoon cottage cheese mixture over top.
- Add the rest of zucchini and soup then sprinkle remaining cheese over top.
- Bake for 35 to 40 minutes.
