1 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
1 medium onion, chopped (1/2 cup)
1 large tomato, chopped (1 cup)
1 lb. lean (at least 80%) ground beef
2 cups shredded mozzarella cheese (8 oz)
1 can (19 oz) Progresso™ Vegetable Classics tomato basil soup
3/4 cup uncooked medium-grain white rice
1 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375°F. Spray 13x9-inch glass baking
dish with cooking spray. In 10-inch skillet, cook
beef and onion over medium-high heat, stirring
frequently, until beef is thoroughly cooked;
drain. Sprinkle with salt and pepper.
Place rice and water in baking dish; stir to mix.
Layer cooked beef, zucchini and tomato over rice.
Pour soup over top. Cut 16x12-inch sheet of foil;
spray with cooking spray. Cover dish with foil,
sprayed side down.
Bake 40 minutes. Uncover dish; sprinkle cheese
over top. Bake uncovered 10 to 15 minutes longer
or until edges are bubbly and cheese is lightly
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