Harvest Yellow & Zucchini Squash & Beef Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
• 1 small green zucchini, unpeeled, sliced into thick rounds
• 1/4 cup water
• 1/4 cup butter (or less, to taste*) or 1/4 cup margarine (or less, to taste*)
• 1/2 lb lean ground beef
• 1 cup sweet onion, chopped (such vidalia, walla walla, or maui)
• 2 large eggs
• 1/2 cup miracle whip (light is ok) or 1/2 cup mayonnaise (light is ok)
• 1/2 cup cheddar cheese, shredded
• 2 cups cooked hot rice (i use jasmine or long grain)
• 1/2 cup ritz cracker crumbs (or less to taste)
• salt and pepper

Recipe

• 1 cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
• 2 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.
• 3 meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
• 4 drain any fat, then season meat mixture with salt and pepper to taste.
• 5 add the squash to the beef using a slotted spoon, and reduce heat to low.
• 6 beat together eggs, then whisk in mayo- add this mixture to the skillet.
• 7 stir in the cheese and the cooked rice.
• 8 pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
• 9 bake in a preheated oven at 350 f for about 15-20 minutes.
• 10 note: the original version of this recipe called for a whopping 1 whole stick of butter!
• 11 i have always used at most the 1/2 stick and as little as 2 tablespoons.
• 12 -it is based on your preferences.
• 13 i also always use real, unsalted butter.