Zucchini Supper

• 1 pound ground beef
• 1 pound bulk pork sausage
• 4 cups chopped zucchini
• 1 pound process cheese (Velveeta), cubed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 package (6 ounces) stuffing mix
• 3 eggs, lightly beaten
• 1 small onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

1. In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Cook, stirring occasionally, until heated through.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350u0b0 for 30-35 minutes or until a thermometer reads 160u0b0. Uncover and stir. Bake 4-6 minutes longer or until golden brown.

ground beef, pork sausage, zucchini, cheese, condensed cream, cheddar cheese soup, stuffing mix, eggs, onion, salt, garlic, pepper

Taken from www.tasteofhome.com/recipes/zucchini-supper/ (may not work)