Famous Beefy, Zucchini and Rice Casserole
Beefy, Zucchini and Rice Casserole
3/4 lb. ground beef
1 TB butter
2 medium zucchini, thinly sliced
1 cup fresh mushrooms, sliced
4 green onions, sliced (white and green parts)
1-1/2 tsp. chili powder
1 tsp. salt
1/8 tsp. garlic powder
1-1/2 cups cooked rice
1 can (4 oz.) chopped green chilies, undrained
1/2 cup sour cream
1 cup (4 oz.) Monterey Jack cheese, shredded, divided
In a large skillet over medium heat, sauté beef until no longer pink.
Add butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain.
Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese.
Transfer to a greased 2 quart baking dish; sprinkle with remaining cheese.
Bake, uncovered, at 350° F., for 20 to 25 minutes or until cheese is melted. Yield: 4 servings.
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