Can be Frozen
Ingredients
1.5 pounds zucchini squash
1 pound lean ground beef
1/2 cup chopped onions
1 tsp seasoned salt OR garlic salt
1 tsp ground oregano
2 cups cooked rice
1 pint small-curd Creamed cottage cheese
1 {10.5 oz} can mushroom soup
buttered bread crumbs
cracker crumbs
Directions
1-Cut or slice squash (do not peel) into 1-inch pieces and cook in boiling salted water until barely tender.
2-Drain well.
3-Brown beef and onion; drain off excess fat.
4-Add seasonings and cooked rice to beef mixture.
5-Place half of squash in a 3-quart casserole;spread beef mixture over squash.
6-Cover with cottage cheese, then the rest of the squash.
7-Spread mushroom soup over all.
8-{DO NOT use water or milk to rinse can.}
9-Sprinkle crumbs over top.
10-Bake at 350 degrees F for 35 to 40 minutes.
YIELD: 6 to 8 servings
IF YOU FREEZE IT, wait until you thaw to cook it, then sprinkle topping on it.
Lovingly
hand copied by 
Mrs. Cassiday on 11-07-1982
Ingredients
1.5 pounds zucchini squash
1 pound lean ground beef
1/2 cup chopped onions
1 tsp seasoned salt OR garlic salt
1 tsp ground oregano
2 cups cooked rice
1 pint small-curd Creamed cottage cheese
1 {10.5 oz} can mushroom soup
buttered bread crumbs
cracker crumbs
Directions
1-Cut or slice squash (do not peel) into 1-inch pieces and cook in boiling salted water until barely tender.
2-Drain well.
3-Brown beef and onion; drain off excess fat.
4-Add seasonings and cooked rice to beef mixture.
5-Place half of squash in a 3-quart casserole;spread beef mixture over squash.
6-Cover with cottage cheese, then the rest of the squash.
7-Spread mushroom soup over all.
8-{DO NOT use water or milk to rinse can.}
9-Sprinkle crumbs over top.
10-Bake at 350 degrees F for 35 to 40 minutes.
YIELD: 6 to 8 servings
IF YOU FREEZE IT, wait until you thaw to cook it, then sprinkle topping on it.
Lovingly
hand copied by Mrs. Cassiday on 11-07-1982