It’s been quite a while since I’ve shared a recipe on this here blog. That’s not to say I haven’t been cooking or baking, just not sharing recipes with photos. Lately, I’ve even been on a bit of a cooking creationist mode. I thought this creation turned out quite tasty, but unfortunately I was the only one in my household who liked it. I gave most of the leftovers to my sister since she doesn’t have the picky eaters like I do and I still ate it myself for lunch twice. Sarah said they all enjoyed it, so I am posting the recipe here for her and anyone else who wants to give it a try. If you make it, let me know what you think.
Cheesy Beef & Zucchini Bake
- 8 ounces wide egg noodles
- 1 pound ground beef
- 1 teaspoon minced garlic
- 2 small zucchini, chopped in 1/4″-1/2″ cubes
- 1 teaspoon rosemary herb seasoning mix (this is a Pampered Chef product, but any Italian blend would likely work nicely)
- 1 cup spaghetti sauce
- 1 10.75-oz. can cheddar cheese soup
- 1-1/2 cups shredded colby jack cheese, divided
Preheat oven to 350°. Spray 13×9-inch baking pan with cooking spray.
Cook noodles according to package directions; drain. Meanwhile in skillet over medium-high heat, brown beef, stirring to separate meat. Add garlic and zucchini and cook until crisp tender, remove from heat. Add seasoning, spaghetti sauce, and soup. Stir in pasta and 1 cup of cheese. (At this point, I think I added 1/2 cup of milk, but it’s not in my notes. Keep this in mind if the sauce seems too thick.) Spread evenly in prepared pan, sprinkle with remaining cheese. Bake for 15 to 20 minutes or until bubbly.
Yield: 6-8 servings
Have a springy day!