1 lb ground beef (or ground chicken)
1 small onion, diced
1/4 cup butter, melted
1 small green bell pepper, chopped
1/8 tsp freshly ground black pepper
1 can low-fat cream of mushroom soup
2 medium-size zucchini, sliced thin
1/2 tsp salt
Preheat oven to 375 degrees.
Lightly butter a 2-quart casserole dish; set aside.
In a skillet, cook the ground beef with the onion until the beef is browned; drain well.
Combine the drained beef/onion mixture with the remaining ingredients, mixing well. Transfer mixture to the prepared casserole dish.
Bake at 375 degrees for 30 to 45 minutes.
1/4 cup butter, melted
1 small green bell pepper, chopped
1/8 tsp freshly ground black pepper
1 can low-fat cream of mushroom soup
2 medium-size zucchini, sliced thin
1/2 tsp salt
Preheat oven to 375 degrees.
Lightly butter a 2-quart casserole dish; set aside.
In a skillet, cook the ground beef with the onion until the beef is browned; drain well.
Combine the drained beef/onion mixture with the remaining ingredients, mixing well. Transfer mixture to the prepared casserole dish.
Bake at 375 degrees for 30 to 45 minutes.
FILE PHOTO
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