Zucchini Casserole
Serve with a wild rice blend (Lundberg's) brown or white rice
Ingredients
- 1-1/2 lb. lean ground chuck or ground sirloin
- 1/2 lb. bulk pork sausage (or mild Italian)
- 1 large Vidalia onion, chopped
- 2 carrots, chopped
- 1 celery rib, chopped
- 1 Tbls. unbleached all-purpose white flour
- 1/2 c. milk
- 2 c. cubed day-old French pheasant bread or artisinal bread
- 4 c. chopped zucchini (about 3 small-med)
- 3/4 lb. reduced-fat Velveeta, cubed
- 1 can cream of mushroom soup
- 3/4 c. egg substitute or 3 eggs
- 1 t. garlic powder
- 1/2 t. onion powder
- 1/2 t. rubbed sage
- 1/2 t. dried thyme leaves
- 1/2 t. pepper
- 3 c. cooked rice (wild rice blend, brown or white)
Instructions
In a large sauté skillet, cook the beef, sausage, onion, carrots and celery over medium heat until meat is no longer pink and vegetables are crisp-tender.
Meanwhile, in a small bowl, combine the bread cubes and milk; set aside.
Drain fat from meat and remove meat from the heat to a large bowl.
Stir flour into the meat until blended. Add bread mixture and remaining ingredients.
Transfer to a 9 x 13-inch baking dish coated with nonstick cooking spray.
Cover and bake at 350 degrees for 40-45 minutes. Uncover and stir. Bake 8-12 minutes longer or until golden brown.
Cook rice according to package directions (see note below)
When ready to serve, place rice on plate and top with casserole or place on the side (if using wild rice blend).
You can also make ahead of time and bake later. Freezes well (put half of this recipe into a 9 x 9 inch foil baking pan, cover with foil, put into a zip lock bag and freeze). Thaw in refrigerator and bake as directed above.
NOTE: For a lower fat-version substitute 1-1/2 lb. ground turkey (Jenni-O) and 3 Jenni-O Hot Italian Sausages, casings removed.
If using plain white or brown rice, you can also mix rice into casserole or place on the bottom of pan and top with casserole before baking.