Zucchini Squash Casserole

• 6 medium Zucchini; 1/4 inch slices
• 1 lb. Ground beef
• 1 can Mushroom soup
• 1 medium Onion; finely chopped
• 1 tsp Salt
• 1/4 tsp. Pepper
• 1/2 tsp. Oregano
• 1/3 lb. Cheddar cheese; grated
• 1 cup Cracker crumbs

Directions

Boil zucchini slices in small amount of water for 6 minutes; drain.

While squash is cooking, brown ground meat; drain off fat.

Combine with remaining ingredients. Mix well. Add squash and stir. Pour into greased 2-quart casserole or 2 1-quart casseroles.

Options: Can use onion soup instead of onion, especially if more liquid is needed (some squashes are dry) and add no water at all.

Celery soup or chicken soup can also be used.

Yield: 16 Servings

Anna