Zucchini Hamburger Casserole
1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup + 1 tablespoon uncooked medium-grain white rice
1 cup water
1 medium zucchini, cut into 1/4 inch thick slices
1 can petite diced tomatoes
1 can (19 oz) Progresso Vegetable Classics tomato basil soup
2 cups shredded mozzarella cheese
Heat oven to 375 degrees. Spray 13x9 inch 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 diced tomatoes over rice. Pour soup over top. Cut 16x20 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 for 10-15 minutes longer or until edges are bubbly and cheese is lightly browned. (We like our cheese really brown as you can tell in the picture)
In higher altitudes - add 5 minutes to the cooking time before adding the cheese.
* I changed the recipe to use the diced tomatoes instead of chopping a large fresh tomato. If you'd rather do that - drop the extra tablespoon of the rice out of the recipe. I added that because of the additional juice from the canned tomatoes.