Zucchini Rice Casserole with Bacon

This recipe is a great way to use the overabundance of zucchini anyone with a garden has this time of year. We make this several times during zucchini “season”.

What you will need:

Several zucchini sliced 1/8 thick (just keep on slicing more as you need for the layers)
1 pound of ground beef
¾ cup of UNCOOKED white rice (I prefer Jasmine but regular rice will be just fine)
1 can of Cream of Mushroom Soup
1 4 ounce can of Mushrooms (optional)
1.5 cups water
1 cup cheese (any cheddar bland will work great)
2 strips of UNCOOKED bacon, 1 inch diced
Season with Garlic powder, Onion powder, salt and pepper to taste
4 quart casserole dish with lid (or equivalent)

Brown ground beef and season with garlic powder, onion powder, salt and pepper. While beef is cooking layer the bottom of your dish with zucchini slices. Top the bottom layer of zucchini with half of the ground beef and uncooked rice and one third of the cheese. Repeat the next layer with zucchini and the last half of the beef and rice, top with another third of the cheese. Top this layer with the third and last layer of zucchini.

Heat up a the cream of mushroom soup, mushrooms and water in a sauce pan to a boil and season this to taste with garlic powder, onion powder, salt and pepper. Dump the entire contents of on top of the dish. Layer the bacon and cheese on top. Cover dish and place into the oven at 350 degrees for 30 minutes. After 30 minutes check to be sure there is enough liquid for the rice to continue cooking, if not add some water (maybe a half cup at most). Uncover and continue cooking for 20 minutes. The dish will be done when the rice is done at the center of the dish. Enjoy!