HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE
This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.
Provided by HeatherFeather
Categories White Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
- Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
- Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
- Drain any fat, then season meat mixture with salt and pepper to taste.
- Add the squash to the beef using a slotted spoon, and reduce heat to low.
- Beat together eggs, then whisk in mayo- add this mixture to the skillet.
- Stir in the cheese and the cooked rice.
- Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
- Bake in a preheated oven at 350 F for about 15-20 minutes.
- Note: The original version of this recipe called for a whopping 1 whole stick of butter!
- I have always used at most the 1/2 stick and as little as 2 tablespoons.
- -it is based on your preferences.
- I also always use real, unsalted butter.
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