Serving: 6 servings
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Ingredients
- 5 Yellow squash, sliced
- 1 tbsp Olive oil
- 1½ lb Ground beef
- 1 Onion, diced
- ½ tsp Salt
- ½ tsp Pepper
- 1 (10.5-oz) Can of cream of mushroom soup
- 1 cup Shredded cheddar cheese, divided
Side Dish Ingredients
- 1½ lb Broccoli crowns, cut into florets
- 1 tbsp Olive oil
- 1 clove Garlic, minced
- ¼ cup Water
- ½ tsp Salt
Instructions
- Preheat oven to 350 F°. Sauté squash in hot oil in a large skillet for 5 minutes. Remove from skillet.
- Add beef, onion, salt, and pepper to the skillet. Cook for 10 minutes or until beef is browned and crumbly. Drain; stir in soup.
- Spoon half of the beef mixture into a large baking dish coated with cooking spray. Cover with sautéed squash and ½ cup cheese. Repeat with beef mixture and squash.
- Cover and bake for 30 minutes. Uncover; top with ½ cup cheese. Bake, uncovered, for 5 minutes longer.
Side Dish Instructions
- Cook broccoli in hot oil in a large skillet over medium-high heat for 5 minutes. Add garlic and water.
- Cover and cook for 3 minutes or until crisp-tender. Toss with salt.
Nutrition Facts
Calories: 410 kcal
Fat: 26g
Saturated Fat: 9g
Protein: 31g
Carb: 16g
Fiber: 4g
Sodium: 792mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store Beef and Squash Casserole
- Leftover casserole will keep in the fridge for three to four days in an airtight container. Reheat in the microwave or an oven at low temperature until completely hot.
- For extended storage in the freezer, the casserole should be kept for up to three months if frozen in an airtight container or zip-close plastic bag.