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zucchini casserole

(1 rating)
mawma7 avatar
Recipe by
Joanne Stewart
@mawma7
Chester, IL

This recipe was given to me when I worked at the donut shop, a customer gave it to me and my family just loved it. I hope you do too. ?

(1 rating)
yield 8 to 10
prep time 45 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For zucchini casserole

  • 1-1/2 lb
    ground chuck, browned & drained
  • 2 md
    zucchini, sliced in even slices
  • 7 md
    evenly sliced potatoes
  • 1 Tbsp
    minced onions
  • 1 can
    condensed cream of mushroom soup
  • 1-1/2 lb
    velveeta cheese, sliced uniformly
  • 16 oz
    sour cream, i use the lite sour cream

How To Make zucchini casserole

  • 1
    Spread the browned and drained ground chuck evenly over the bottom of a 9x13 baking pan. Sprinkle minced onion evenly over ground meat. Layer zucchini, overlapping, over all the hamburger. Then layer potatoes overlapping, over the zucchini. NOTE: I USUALLY USE MY FOOD PROCESSOR TO SLICE THE VEGGIES, TAKES LESS TIME THEN. Place Velveeta slices over the vegetables, covering entirely, but with about 1/4" between slices. This doesn't have to be exact either.
  • 2
    Then repeat the entire process of layering zucchini, potatoes and Velveeta slices. There should be at least two complete layers of everything.
  • 3
    Heat the sour cream and the condensed mushroom soup over medium heat, stirring constantly until hot and pour this over the layers of vegetables and cheese. Using a table knife, work the creamy topping down the sides of the casserole, making sure the top is completely covered too.
  • 4
    Bake this for 1 hour 15 minutes, (until veggies are tender) in a 350* oven. Depending on your oven, it may take more or less time for baking. The sour cream really makes this dish wonderful.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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