Zucchini Hamburger Casserole
Creamy, crunchy, meaty and full of zucchini, this hamburger and zucchini casserole blends meat and vegetables to make a flavorful meal.
Servings 8 servings
Calories 569kcal
Ingredients
- 1 pound ground beef
- 1 cup onion chopped
- 6 cups zucchini sliced
- 2 tablespoons olive oil
- 12 ounces stuffing mix herb flavored
- 1/2 cup butter
- 1 cup carrots shredded
- 1 cup sour cream
- 10.5 ounce can cream of celery soup
- 10.5 ounce can cream of onion soup
- 1 1/2 cups Italian blend cheese shredded
Instructions
- Prepare a 9 x 13" pan with a layer of non-stick cooking spray. Preheat oven to 350℉.
- Add olive oil to a deep skillet over medium heat and cook zucchini until softened, stirring often OR cook in boiling water for 3 to 5 minutes and drain well.
- Brown and drain ground beef. Add onions to the skillet and cook until translucent.
- Melt butter and stir in stuffing mix. Spread half (or about one box worth) in the bottom of a glass casserole dish.
- In a large mixing bowl stir to together both cans of undiluted cream soups, sour cream and shredded carrots.
- Add drained zucchini and stir again.
- Add cooked hamburger and onions and stir well. Spoon over top of the layer of stuffing mix taking care not to move the stuffing.
- Sprinkle cheese over top of the meat mixture.
- Sprinkle remaining butter and stuffing mix on top.
- Bake uncovered for 30 minutes or until stuffing is golden brown and the casserole is cooked through.
Notes
- 6 cups of sliced zucchini is about 5 to 6 small to medium zucchini
- We prefer to use young, tender zucchini instead of large mature squash
- Yellow squash can be mixed half and half with the zucchini or completely substituted for the green gourds
Nutrition
Calories: 569kcal | Carbohydrates: 22g | Protein: 21g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 798mg | Potassium: 749mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3631IU | Vitamin C: 19mg | Calcium: 155mg | Iron: 2mg