Description
A savory and cheesy casserole featuring ground beef, zucchini, and a blend of delicious flavors.
Ingredients
Scale
- 1 pound ground beef
- 1 cup onion, chopped
- 6 cups zucchini, sliced
- 2 tablespoons olive oil
- 12 ounces herb-flavored stuffing mix
- 1/2 cup butter
- 1 cup carrots, shredded
- 1 cup sour cream
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can cream of onion soup
- 1 1/2 cups Italian blend cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, heat the olive oil. Add onion and ground beef; cook until beef is browned and onion is soft. Drain excess fat.
- Add sliced zucchini and shredded carrots to the beef mixture. Stir well to combine.
- Melt butter and mix it with the herb-flavored stuffing mix in a bowl. Set aside.
- In another bowl, stir together sour cream, cream of celery soup, and cream of onion soup until smooth.
- In the prepared baking dish, layer the beef and vegetable mixture, pour the creamy soup mixture over it, then top with stuffing mix. Finish with a layer of shredded Italian blend cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes, until the cheese is melted and bubbly.
- Let it cool slightly before serving. Enjoy this warm, cheesy, and veggie-packed casserole!
Notes
- You can substitute ground turkey for ground beef for a leaner option.
- Feel free to add other vegetables like bell peppers or mushrooms.
- For a spicier kick, add red pepper flakes to the beef mixture.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg