Tue, Feb-20-07, 14:31
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Registered Member
Posts: 2,398
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Plan: none
Stats: 000/000/000
BF:
Progress: 21%
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Zucchini Casserole
*I use this recipe while on induction and off..
When off, sometimes I will use egg noodles instead of Zuchini
~Stacy's Zucchini Casserole~
You Need:
1.5 lb. Extra Lean ground sirloin
3-4 large Zucchini- sliced long/med. thick{not too thin/thick}
1/2 C. green beans or english peas{I use fresh and cook until almost tender and then drain. You can use canned but I would get unsalted/rinse/and drain.}
4 green onions chopped/tops and all
1 can of FF/Low Sodium Mushroom Soup{I'm in the process of learning how to make my own version of creamy soups like this for recipes.}
1 small green bell pepper- diced
2 Tbs. Worcestershire Sauce
1 C. Mont. Jack Cheese & 1 C. 2% Cheddar Cheese
Spices: Salt/Pepper/Garlic Powder/Celery Salt/ & Dried Parsley
Preheat Oven to 400*
Place Zucchini slices on a baking sheet and roast until just tender.
Set aside covered with foil.
Brown beef with a light sprinkle of each spice and 1 Tbs. worc. sauce.
Drain; add back to skillet.
Add onions/bell pepper/worc. sauce and combine while on med. heat. Add peas or green beans; Stir; Add soup.
Combine well and simmer w/lid 4 minutes.
Lightly sprinkle in each spice; stir; Remove from heat.
{If using egg noodles you would cook them/drain them/ and stir them in beef mixture now.}
Now, In a large casserole dish layer Zucchini/Beef Mixture/Cheeses
Repeat. Bake at 400* until bubbly/cheese melted.
Serve.
1 true serving is very filling and I always make a big garden salad to go with this.
*Also with Zucchini:
Can be used like what's mentioned in celery spaghetti thread!
I also use zucchini to replace Lasagne Pasta!
I love my mock lasagne!
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