Zucchini-Cheese Casserole

• 1 1/2 lb. zucchini, cut in 1/2-inch slices (5 1/2 c.)
• 1 lb. ground beef
• 1 medium onion, chopped (1/2 c.)
• 1 1/2 c. cooked rice
• 1 (10 1/2 oz.) can cream of mushroom
• 1 tsp. dried oregano, crushed
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 2 c. cream-style cottage cheese (15 oz.)
• 1 c. shredded Cheddar cheese (4 oz.)

1. In saucepan, cook zucchini in boiling salted water about 3 to 4 minutes or until crisp-tender.
2. Drain.
3. In skillet, cook ground beef and onion until meat is browned and onion is tender.
4. Drain off excess fat.
5. Stir in rice, soup, oregano, salt and garlic powder.
6. In a 12 x 7 1/2 x 2-inch baking dish, arrange half of the zucchini.
7. Top with the ground beef mixture, cottage cheese and the remaining zucchini.
8. Cover with foil.
9. Refrigerate up to 24 hours.
10. Uncover and bake in a 350u0b0 oven for 1 1/4 hours.
11. Sprinkle with Cheddar cheese.
12. Return to oven; bake 2 to 3 minutes more. Makes 8 servings.

zucchini, ground beef, onion, rice, cream of mushroom, oregano, salt, garlic powder, creamstyle cottage cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204600 (may not work)