Zucchini casserole serving
Print

Zucchini Casserole, Vintage, Adapted

This Zucchini casserole has been updated to make it a wee bit healthier, but retains mushroom soup as a nod to the past.
Course Main Course
Cuisine American
Keyword casserole, vintage, zucchini
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings 12
Author Vera Marie Badertscher

Ingredients

  • 1 Cup brown rice Cook in 2 1/2 cups boiling water
  • 1 pound ground beef
  • 1 stalks celery Alternatively, one onion chopped, or a blend of celery and onion.
  • 1 Teaspoon garlic, chopped
  • 1 teaspoon dried oregano I used Penzy's Greek Seasoning Blend.
  • 1 1/2 pound zucchini sliced in 1/2" pieces
  • 2 cups ricotta cheese or fine cottage cheese
  • 1 cup canned mushroom soup not diluted
  • 1 cup grated cheese eg. cheddar/monterey jack mix

Instructions

  • Preheat oven to 350 degrees. Mix rice in boiling water, reduce to simmer and cook until done--about 45 minutes
  • While rice is cooking, chop celery (and/or onions)
  • Brown ground beef in skillet with celery/onions
  • While beef is cooking, slice zucchini and put half in bottom of casserole
  • When rice is cooked through, add to beef in skillet along with garlic and oregano (or preferred seasonings).
  • Layer beef/rice mix over zucchini in casserole, next add ricotta and then rest of zucchini. Spread soup as top layer and scatter cheese on top.
  • Bake 35-40 minutes (less if using two smaller dishes) at 350 degrees.

Notes

I did not recommend adding salt and pepper because there  are LOTS of flavors going on here. There is so much salt in the mushroom soup and also some in cheese. But besides that there is a bit of salt in the spice blend I used.   On the other hand, you have plenty of room to bend the flavors in the direction you wish.  I liked using the Penzy Greek Spice Blend --oregano, lemon, marjoram, garlic, and a bit of salt and pepper. But I could imagine turning the casserole in different directions with spices. French with tarragon and thyme; Mexican with chile, etc.