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Zucchini Supper
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1 pound ground beef
1 pound bulk pork sausage
4 cups chopped zucchini
1 pound process cheese (Velveeta), cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (6 ounces) stuffing mix
3 eggs, lightly beaten
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
In a Dutch oven, cook beef and sausage over medium heat until no longer pink;
drain. Stir in the remaining ingredients. Cook, stirring occasionally, until
heated through. Transfer to a greased 13-in. x 9-in. baking dish. Cover and
bake at 350° for 30-35 minutes or until a meat thermometer reads 160°.
Uncover and stir. Bake 4-6 minutes longer or until golden brown.
Yield: 8 servings.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |