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Cook zucchini in a little water until tender. Drain well and place in a buttered casserole. In a large skillet, fry hamburger, drain off excess grease. Cover squash with hamburger and add rice. Spread the tomatoes on top of the rice and top with Parmesan cheese. Bake in 350 oven for 30 minutes.

In a large skillet brown the ground beef; drain. Mix the beef with onion, green bell pepper, salt, pepper, thyme, rosemary and basil. Add the vegetable liquid and flour. Stir and cook until thickened, about 5 minutes.

Cook squash and drain well. Saute beef and onion. Add rice and seasoning to beef. Place half of squash in 2 1/2 quart casserole. Cover with beef mix and spoon over the cottage cheese. Add squash and spread on soup. Sprinkle with cheese. Bake at 350 degrees for 35-45 minutes, uncovered.

2 c. grated zucchini 2 eggs, beaten 1/2 stick butter Salt & pepper to taste 1 c. shredded cheese Little chopped onion 1 can evaporated milk (lg.) 2 c. crushed O.T.C. crackers 1 c. cooked corn 1 lb. hamburger, browned or 1 lb. turkey burger

A recipe for Hamburger Zucchini Casserole - | Ground Beef Recipes , zucchini hamburger onion, chopped cooked rice oregano, crushed grated Jack cheese garlic salt cottage cheese cream of mushroom soup

Hamburger-Zucchini Casserole 3/4 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/2 teaspoon bottled minced garlic or 1/8 teaspoon garlic powder 1 8-ounce can tomato sauce 1 7 1/2-ounce can tomatoes, cut up 1 teaspoon Worcestershire sauce 1/2 teaspoon dried oregano, crushed 1/4 teaspoon
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Hamburger Zucchini Casserole