Old Fashioned Zucchini Casserole
This old fashioned zucchini casserole recipe is packed with fresh zucchini, hearty ground beef, and creamy sour cream. It's deliciously cheesy!
Servings: 8
Calories: 238kcal
Ingredients
- 1 lb. ground beef
- 2-3 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 tablespoon olive oil
- 1 cup shredded cheese.
- salt and black pepper to taste
Instructions
- Preheat oven to 350 F.
- In a skillet over medium heat, cook ground beef and chopped onions over until brown. Drain grease and set aside.
- Cook shell pasta as directed and drain. Set aside.
- While beef and pasta are cooking, slice the squash and zucchini into 1/4" slices.
- Lightly salt the zucchini and squash slices and place in a bowl. Let it sit for 15–20 minutes, then pat dry with paper towels.
- Saute squash in olive oil (or 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, black pepper 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.
Notes
- Change up the cheese for a slightly different flavor each time!
- If you don't have cilantro, you can use 1 teaspoon of coriander as a substitute (is the dried seed of the cilantro).
- Make this the night before so it is ready to serve when you are.
- You can throw a few crushed crackers or panko crumbs on top before baking if you like.
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 2g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 425mg | Potassium: 310mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 1mg