Harvest Yellow & Zucchini Squash & Beef Casserole

Harvest Yellow & Zucchini Squash & Beef Casserole


1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
* 1 small green zucchini, unpeeled, sliced into thick rounds
* 1/4 cup water
* 1/4 cup butter or margarine (or less, to taste*)
* 1/2 lb lean ground beef
* 1 cup sweet onion, chopped (such Vidalia, Wall Wall, or Maui)
* 2 large eggs
* 1/2 cup Miracle Whip or mayonnaise (light is OK)
* 1/2 cup cheddar cheese, shredded
* 2 cups cooked hot white rice (I use Jasmine or long grain)
* 1/2 cup Ritz cracker crumbs (or less to taste)
* salt and pepper

Directions


Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.

Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.

Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.

Drain any fat, then season meat mixture with salt and pepper to taste.

Add the squash to the beef using a slotted spoon, and reduce heat to low.

Beat together eggs, then whisk in mayo- add this mixture to the skillet.

Stir in the cheese and the cooked rice.

Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.

Bake in a preheated oven at 350 F for about 15-20 minutes.

Note: The original version of this recipe called for a whopping 1 whole stick of butter!

I have always used at most the 1/2 stick and as little as 2 tablespoons.

-it is based on your preferences.