Monday, August 10, 2015

Creamy Zucchini and Beef Casserole

Heaven is Smiling Above Creamy Zucchini and Beef Casserole heavenissmilingabove.blogspot.com

One of my favorite things to cook lately is a casserole with homemade cream soup. It's so easy to put together and adds the perfect amount of creaminess and flavor to my vegetables and meat.

This dish uses some good summer garden produce as well as mushrooms and meat. I used ground elk, but ground beef works just as well.

If you want to prep a little bit ahead, you can boil the potatoes several hours or even a day or two before. They definitely take the longest to cook. Just store them in the fridge until you are ready for them. Then you would do the sauce and meat at the same time.

Creamy Zucchini and Beef Casserole



2.5 pounds red potatoes, boiled until tender then peeled and diced
1 pound ground meat
1/2 large onion, diced
8 oz mushrooms, sliced (optional)
2 small zucchini or 1 zucchini and  1 summer squash, sliced
1/2 teaspoon minced garlic
4 Tablespoons butter
1/4 cup flour
1 heaping teaspoon beef bouillon
2 cups milk
salt and pepper to taste
1-2 cups colby jack cheese, shredded

Oven temp: 350 degrees

1. In a large pot boil the potatoes until tender - about 45 minutes. The skins should slip right off with your fingers. Dice into bite-sized pieces.

Heaven is Smiling Above Creamy Zucchini and Beef Casserole heavenissmilingabove.blogspot.com

2. In a large skillet saute the meat and onion over medium-high heat until browned and tender, respectively. 

Heaven is Smiling Above Creamy Zucchini and Beef Casserole heavenissmilingabove.blogspot.com

3. Add in the zucchini, mushrooms, and garlic. Cook, stirring occasionally, until crisp-tender. 

Heaven is Smiling Above Creamy Zucchini and Beef Casserole heavenissmilingabove.blogspot.com

My daughter let me know how she feels about mushrooms with some creative carving. Feel free to omit them if you feel the same way.

Heaven is Smiling Above Creamy Zucchini and Beef Casserole heavenissmilingabove.blogspot.com mushroom

4. While the meat and vegetables are cooking, start the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Cook 2 minutes more or until butter starts to brown and smell really good. Add in the bouillon and milk, whisking well. Cook on low, stirring often, until thick and bubbly. 
5. Spray a 9x13 dish with cooking spray. Spread the potatoes out along the bottom. Arrange the meat and vegetables on top. Pour the sauce along the top, covering the surface. Sprinkle the cheese over everything.
6. Bake in a 350 degree oven 30 minutes or until cheese is browned. Serve hot!

Heaven is Smiling Above Creamy Zucchini and Beef Casserole heavenissmilingabove.blogspot.com






27 comments:

  1. Too funny. I love the mushroom carving, but I also love mushrooms. So I'll replace it with a smiley face and throw in extras!

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    1. Sounds good! I love mushrooms. My girls are slowly learning to tolerate them. :)

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  2. This looks like an amazing recipe and full of veggies! I'm always looking for creative ways to use zucchini! Thanks for sharing. I found your blog through Modest Monday.

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  3. This looks absolutely amazing! I love zucchini!

    I will definitely be pinning this recipe. Thanks for sharing!

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    1. I really appreciate the pin! Thank you for coming by.

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  4. This looks great! I've bookmarked it so I can find it again and try making this soon! We are getting zucchini from the garden right now.

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  5. Great looking recipe and different than others I've seen. Thanks for sharing at the #AnythingGoes Link Party.

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    1. You are welcome. Thanks for having me. :)

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  6. Looks like a great dish. My youngest son hates mushrooms too and would agree with your dd's carving...lol.

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    1. I try to sneak mushrooms in. If they're covered in cheese, the kids usually end up eating a few on accident. :)

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  7. This looks delish! I love mushrooms, so I will be adding them to my portion, but the rest of my family feels as your daughter does! LOL I love that you created your own creamy soup, I am gluten-free so canned cream soups are out of the question, but as long as I watch the beef bouillon I can have this recipe!! Thanks so much.

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    1. My daughter was GF for several years. That's when I learned how to make my own sauces. They are so much healthier for you that I've kept doing it even though I don't have to any more. I've always liked Better Than Bouillon for my broths and sauces. I'm pretty sure I started using it because it was GF. And it doesn't have as many ingredients as the powdered kind. Thanks, Nikki!

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  8. that looks yummy! i just cooked a cheesy zucchini thing, but adding meat it is a great idea to really make it a meal.
    b

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    1. We are serious carnivores here. It definitely adds a substantial feel to the meal!

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  9. Thanks for linking to #WAYWOW linkup! Hope to see you Wednesday. Tweeting and sharing, this looks so good!

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  10. Can I share your link on a zucchini recipe roundup? I may use your image and link back to your blog for recipe. Thanks. Nikki

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  11. Awesome! Of course you can use it. Thank you so much!

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  12. This looks Yummy!! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again this week! Pinned!

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  13. I love this combination for a way to use up the rest of the garden Zucchini, it looks delicious. Thanks so much for sharing with Full Plate Thursday and have a wonderful day.
    Come Back Soon!
    Miz Helen

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  14. No mention of where the sauce goes?

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    1. Thank you for catching that, Brent! I fixed it in step 5.

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    2. Excellent, now on to the mass of Zucchini in the fridge :)

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    3. Terrific! Thanks for checking this out. I hope you like it!

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