Economic Research: Casserole Recipes

Monday 17 December 2012

Casserole Recipes

When I was in high school and college I operated a commercial truck garden in north Missouri. To encourage sales of the hybrid zucchini that I grew by the bushels, I sought out a generations-old recipe from a relative and had it printed on fliers to accompany the zucchini I sold to super markets throughout north Missouri. Enough of history and personal biography, I want to share the recipe with all of you. It is simple and delicious. We made and served it for a family barbecue picnic just this past Sunday. It was delicious. So here it is: 1 1/2 lbs. zucchini 1 1/2 lbs. ground beef 1 medium onion 1/2 lb. cheddar cheese, shredded 1 can cream of mushroom soup 1/2 cup milk salt and pepper Trim and slice zucchini (do not peel); cook in small amount of boiling water until just crispy tender; drain. Cook beef in skillet until lightly brown, add chopped onion, cover, and cook over low heat until onion is barely tender. Season to taste. In a lightly buttered two-quart casserole, arrange layers of zucchini, meat, and cheese; repeat, ending with cheese. Combine mushroom soup and milk; pour over all. Sprinkle top with cheese. Bake in moderate oven (350 degrees) about 35 minutes, or until bubbly.