Description
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.
Ingredients
- Summer Squash
- Green Zucchini
- Water
- Butter
- Lean Ground Beef
- Sweet Onion
- Eggs
- Miracle Whip
- Cheddar Cheese
- White Rice
- Ritz Cracker Crumbs
- Salt And Pepper
Instructions
- 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 saut 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
- 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