Zucchini Supper

• 1 12 lbs lean ground beef
• 12 lb bulk reduced-fat pork sausage
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 cups cubed day-old whole wheat bread
• 12 cup nonfat milk
• 1 tablespoon all-purpose flour
• 4 cups chopped zucchini
• 34 lb Velveeta reduced fat cheese product, cubed
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 34 cup egg substitute
• 1 teaspoon garlic powder
• 12 teaspoon onion powder
• 12 teaspoon rubbed sage
• 12 teaspoon dried thyme
• 12 teaspoon pepper

1. In a Dutch oven,cook the beef, sausage,onion, carrot, and celery over medium heat until meat is no longer pink and veggies are crisp-tender.
2. Meanwhile, in a small bowl, combine the bread cubes and milk, set aside.
3. Remove meat mixture from the heat;drain.
4. Stir in flour until blended.
5. Stir in bread mixture and remaining ingredients.
6. Transfer to a 13x9 inch baking dish coated with nonstick cooking spray.
7. Cover and bake at 350 for 40-45 minutes or until a meat thermometer reads 160.
8. Uncover and stir.
9. Bake 8-12 minutes longer or until golden brown.

lean ground beef, pork sausage, onion, carrot, celery, whole wheat bread, nonfat milk, flour, zucchini, velveeta reduced fat cheese, condensed cream, egg substitute, garlic, onion powder, sage, thyme, pepper

Taken from www.food.com/recipe/zucchini-supper-239183 (may not work)