Zucchini Beef Casserole

Zucchini Beef Casserole

Zucchini is one of my favorite things to grow and eat. Some years the crop is a little too large and baking bread gets boring. This is a great way to use up all that extra zucchini! Yes, it calls for boxed and canned "stuff", but that's part of what makes it so easy to get together. 

Zucchini Beef Casserole

Zucchini Beef Casserole
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 1 hour 
Serves: 8

1 pound ground beef, pork, turkey or chicken
6 cups diced zucchini (about 3 medium)
10 3/4 oz. can cream of mushroom, celery or chicken soup
1 cup sour cream
1 package stuffing mix
1 1/2 cups water
Salt and pepper to taste

1. Heat oven to 350 degrees F.
2. Brown ground beef and drain well. Put into a large mixing bowl.
3. Cook zucchini in a little water until just tender - about 5 minutes. Add to beef.
4. Heat 1 1/2 cups water to boiling. Remove from heat and add stuffing mix. Stir and let stand until water is absorbed. Add to beef and zucchini.
5. Mix sour cream and cream of soup and pour over beef, stuffing and zucchini. Blend well.
6. Pour into a greased 9x13 baking dish and bake for 45 minutes until bubbly and browned on top.