| ZUCCHINI AND BEEF CASSEROLE 3 cups bread, (about 7 or 8 slices) cut into ½ inch cubes 3 tablespoons minced onion 3 tablespoons finely chopped parsley, dried or fresh ½ teaspoon garlic powder ¾ teaspoon sage ½ teaspoon pepper 1/3 cup olive or canola oil 1 pound ground beef 1 medium onion, chopped ¼ inch pieces 3 or 4 six to eight inch zucchini, sliced ¼ inch rounds ½ pound grated cheddar cheese 1 (10 ¾ oz.) can cream of mushroom soup, undiluted In a large bowl, measure bread, onion, parsley and spices. Fluff together with your fingers or a fork until spices are evenly distributed throughout the bread. Drizzle in the oil and fluff again. Pour stuffing mix out onto a cookie sheet. Toast bread 350 F for 45 minutes or until lightly browned and crispy. In a large frying pan, brown hamburger and onion together. Drain off any fat. Add soup, zucchini and cheese and mix until ingredients are evenly distributed. Pour into a large three quart casserole dish and top with the toasted bread crumbs. Bake for 1 hour at 325 F or until hot and bubbly. |