Zucchini Rice Casserole

I know it's not zucchini season. But I couldn't help myself. This casserole is just too good and warming, and delicious. It tastes like you should eat it on a cold day. It comes from my mother-in-law's family. They've been making it for years. It doesn't look like much. Especially when you take a photo of it, but it is so comforting to eat. I'm not a big casserole fan, as I've said before, but this one, is awesome. You could even substitute pink banana squash or acorn squash, or any more appropriate winter squash for the zucchini if you prefer. You might just need to extend the cooking time a tiny bit. Be sure to use the cream of celery soup, even if you've never tried it and you find creams of green vegetables scary. The taste is essential.

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Zucchini Rice Casserole

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1 lb ground beef
1 medium chopped onion
1 can cream of chicken soup
1 can cream of celery soup
1 cup uncooked rice
zucchini (The amount is so subjective. Be sure to get enough to cover the bottom of a 9 x 13 pan as deep as you want your squash. I prefer to have a thick squash layer.)

salt and pepper

Preheat oven to 400 F. Brown beef and onion. Drain off fat and salt and pepper to taste. Add creamed soups, rice and ¾ cup of water. Stir to combine. Spray 9 x 13 rectangular baking dish with cooking spray. Peel zucchini if skin is tough or squash large. Slice in half lengthwise to make long pieces. Scoop out seeds if large. Line baking dish with layer of zucchini and salt and pepper them to taste. Spread beef rice mixture over squash. Cover with foil and bake for 1 hour removing foil in last 15 minutes to brown. Casserole can also be baked at 350 for 1 ½ hours.