| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beefy Now and Later Casserole

2 pounds zucchini, sliced (about 8 cups)
1 pound lean ground beef
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 cups cooked rice
1 (4-ounce) can green chiles, chopped
1 1/2 cups cottage cheese
2 tablespoons grated Parmesan cheese
2 large eggs, beaten
2 cups (8 ounces) shredded Cheddar cheese, divided use

1. Cook zucchini in small amount of salted water in large covered saucepan about 5 minutes. Drain thoroughly and set aside.
2. Cook beef, onion, salt, pepper and garlic powder in large skillet until meat is no longer pink and onion is tender crisp. Pour off excess fat.
3. Combine rice, green chiles and zucchini in large bowl. Add meat mixture.
4. Blend eggs, cottage cheese and Parmesan cheese in small bowl; stir into meat mixture. Divide evenly into two greased shallow 2-quart baking dishes. Top each with 1 cup Cheddar cheese.
5. Bake one at 350 degrees F. 30 minutes. Cover and freeze other one for later use. Thaw in refrigerator before baking.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.