Hamburger Zucchini Bake

• 1 1/2 lb. hamburger
• 4 to 5 zucchini squash
• 1 tsp. butter or oil
• 1 c. sour cream
• 1 can cream of mushroom soup
• 6 to 7 slices Velveeta cheese, thick sliced
• 1 box Pepperidge Farm bread crumbs or seasoned croutons
• dash of salt and pepper
• dash of basil or dill
• 1 jar button mushrooms

1. Brown meat and mushrooms in butter or oil and drain.
2. Place in bottom of round 3-quart baking dish.
3. Slice zucchini thinly; lay Velveeta cheese slices over zucchini.
4. Lay second layer zucchini over cheese.
5. Mix sour cream and soup.
6. Pour over zucchini. Sprinkle basil or dill over top of layers, a layer of bread stuffing or croutons over top.
7. Bake at 350u0b0 for 1 1/4 hours.
8. Cool for 15 minutes.
9. Serves 6 to 8.

hamburger, zucchini, butter, sour cream, cream of mushroom soup, velveeta cheese, bread crumbs, salt, basil, button mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492028 (may not work)