Zucchini Caserole

4 to 5 cups Penny sliced zucchini squahs
2 Tablespoons Butter or margarine
1/2 cup Chopped onion
1/2 teaspoon Salt
1 or 1 1/2 pounds Ground beef
1/2 pound Diced cheese (flavor of your choice, I prefer sharp cheddar)
1 (10 1/2 oz.) can Cream of mushroom soup
1/2 cup *Buttered bread crumbs (additional butter plus dry bread crumbs)

Melt margarine and add onion and beef, cook until onion is tender. Drain any excess fats.

Place a layer of zucchini in a large 2 1/2 quart casserole or 9x9x2-inch pan. Add a layer of meat, half of the cheese and half of the soup. Repeat layers. Sprinkle with bread crumbs. Bake uncovered at 350 degrees for 45 minutes.

* Buttered crumbs are made by melting butter and combining with dry bread crumbs and mixing until well blended. Butter amount is as desired, usually about 2 tablespoons per cup.

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Creative Cooking
Lydia Critchley

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