Zucchini-Cheese Casserole

Here's our first recipe!! It was submitted by my friend, Alice. I thought it was appropriate to make this our first recipe since many of us have zucchini coming out of our ears right now!! I'm adding the ingredients to my shopping list as soon as I get this posted!!! Sounds yummy!

ZUCCHINI – CHEESE CASSEROLE

1 ½ POUNDS ZUCCHINI, CUT IN ½-INCH SLICES (5 ½ CUPS)
1 POUND GROUND BEEF
1 MEDIUM ONION, CHOPPED (1/2 CUP)
1 ½ CUPS COOKED RICE
1 10 ½ OUNCE CAN CONDENSED CREAM OF MUSHROOM SOUP
1 TEASPOON DRIED OREGANO, CRUSHED
½ TEASPOON SALT
¼ TEASPOON GARLIC POWDER
2 CUPS CREAM-STYLE COTTAGE CHEESE (16 OUNCES)

1 CUP SHREDDED CHEDDAR CHEESE (4 OUNCES)

In saucepan cook zucchini in boiling salted water about 3 to 4 minutes or till crisp-tender. Drain. In skillet cook ground beef and onion till meat is browned and onion is tender. Drain off excess fat. Stir in rice, soup, oregano, salt, and garlic powder. In a 12x71/2x2 inch baking dish arrange half of the zucchini. Top with the ground beef mixture, cottage cheese, and the remaining zucchini. Cover with foil. Refrigerate up to 24 hours. Uncover and bake in a 350 degree oven for 1 ¼ hours. Sprinkle with cheddar cheese. Return to over; bake 2 to 3 minutes more. Makes 8 servings.