Edit: This recipe was great! We’ll do this one again too!
A reader, Gloria, sent me this recipe . . she’s been making it for many years. I love those kinds of recipes!
Rice Casserole Italiano
1 quart sliced fresh zucchini
1 c. chopped onion
1 tsp. salt
1 tsp. basil
1/4 tsp. pepper
1 cup cottage cheese
1 egg beaten
1 pound lean ground beef
1 clove garlic, cushed
1/2 tsp. oregano
2 c. cooked rice
1 – 8 oz. can tomato sauce
1 c. grated Cheddar cheese
Cook zucchini in boiling salted water for 2 – 3 minutes. Drain well. (She spreads hers on paper towels.) Saute ground beef, onion, garlic and seasonings til onions are transparent. Stir in rice and sauce. Blend cottage cheese and eggs. Arrange half zucchini in buttered shallow 2 quart casserole. Spoon on meat-rice mixture. Spread cottage cheese over meat mixture. Top with remaining zucchini and sprinkle with cheddar cheese.
Bake at 350 for 20 – 25 minutes or until hot and bubbly.
Thanks Gloria for this recipe.
{ 5 comments… read them below or add one }
Judy, Sprinkle with cheddar cheese…..I think it will taste better that way! Hope you enjoy.
Thanks Gloria! I was thinking about adding cottage cheese to my grocery list as I was typing that. Fixed it!
Judy –
Do you need more new recipes to keep Vince confused as to what is going on?
I have a couple from my Mom, but I don’t have exact measurements, since it was a “Mom recipe.” It had basic ingredients, but it also depended on what was in the fridge that night!
If so, I’ll email you or post as a “reply”
Come and see….I tried your binding technique today. It worked quite well for me. I’m used to applying the binding on the wrong side and flipping over, but this is very nice too. I think I like it better.
This sounds like a dish my Mom used to make and my brothers and I loved it!