Zucchini 'n Hamburger Casserole

By HeatherS

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 medium onion, chopped (1/2 cup)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup uncooked medium-grain white rice
• 1 cup water
• 1 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
• 1 large tomato, chopped (1 cup)
• 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
• 2 cups shredded mozzarella cheese (8 oz)

Preparation

Step 1

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.

Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16×12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.

Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned