One of my favorite things about cooking, is there are no limits! I love trying a recipe in its original form (at least once!) and although it was great the first time, and usually deserves a second round, sometimes you just have different ingredients on hand and you know that what you have will do, if not make it better! Well that is what this casserole recipe brings! I adapted this casserole from a Philadelphia Cooking Cream Contest winner (Summer Casserole Surprise w/ Zucchini & Mushrooms). My son, who isn't too crazy about mushrooms, gobbled this one up!
10oz uncooked elbow noodles
1 C sliced zucchini
6oz pkg sliced mushrooms
3/4 tub Philadelphia Savory Garlic Cooking Creme
1 Jar garlic spaghetti sauce
8oz ground beef
1/2 C shredded mozzarella
Preheat oven to 350º. Set a large pot of water to boil.
Once boiling, add your noodles, cook about 7 min (or according to pkg
directions.). In last min of cooking, add your zucchini to the water.
Drain mixture in colander.
Meanwhile, brown ground beef
over me-high heat. Add the mushrooms to the ground beef until they start
to brown a little. Once beef is cooked through, stir in cooking creme.
Remove from heat; set aside.
Mix about 3/4 pasta
sauce with the noodles and zucchini. Pour half the mixture into the
dish. Layer on top half of the mushroom mixture. repeat layers. Spread
remaining pasta sauce over top, and sprinkle with shredded mozzarella.
Bake in preheated oven about 15-20 min. Let stand 5 min before serving.