This Baked Zucchini Casserole is one I have been making for years. We love cooking with zucchini and the prices for zucchini are great this time of year. Casseroles are so under rated. While they are popular in the fall and winter, I believe they are good any time of year. They are especially great for preparing ahead of time and warming up later. They are also great when you have family members home at different times and need to warm up their dinner later.
What I also like is that this casserole does not have canned soup in it. While I certainly do not mind canned soup, I feel that a lot of dishes made with some soups tend to taste similar after a while. You can make this recipe with either green or yellow squash or, both to make it colorful.
You basically, just ground the meat,
Saute, the squash and then layer the casserole.
Baked Zucchini Casserole
1 lb. ground beef
2-31 zucchini’s (green, yellow)
3 tablespoon chopped onions
2 cups small shell pasta or similar
1 teaspoon seasoning salt
1 4 oz can chopped green chilis
1/2 cup sour cream
1 teaspoon cilantro, chopped
1 cup shredded cheese.
Cook ground beef and chopped onions over medium heat in skillet until brown. Drain.
Cook shell pasta as directed and drain. Set aside.
While beef and pasta are cooking, slice squash into 1/4″ slices.
Saute squash in butter over medium heat about 5 minutes. Set aside.
In a bowl mix together green chilis, sour cream, and cilantro.
Add ground beef, pasta, zucchini/squash and sour cream mixture to the casserole dish.
Stir together gently until blended and top with cheese.
Bake at 350 degrees for 15-18 minutes.
This zucchini baked noodle dish is one of my favorite zucchini casserole recipes. I adapted in from a Betty Crocker recipe a couple of decades ago. Gosh, that sounds so long ago!
If you are looking for other hamburger casserole recipes, be sure to check out this one. For more zucchini recipes, that are quick and simple see these:
Roasted Bell Peppers & Zucchini
I am sharing this at Meal Plan Monday.