Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, brown the ground beef and chopped onion over medium heat. Drain any excess fat.
3. Add the sliced zucchini to the skillet with the beef and onion. Cook for 5-7 minutes, or until the zucchini starts to soften slightly.
4. Stir in the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well to combine.
5. Remove the skillet from the heat. Stir in 3/4 cup of the shredded cheddar cheese until melted and fully incorporated into the mixture.
6. Pour the beef and zucchini mixture into the prepared baking dish, spreading it evenly.
7. If using, sprinkle the remaining 1/4 cup of shredded cheddar cheese and the crushed crackers over the top of the casserole.
8. Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden.
9. Let the casserole stand for 5-10 minutes before serving.
Short Tips
* For an extra kick, add a pinch of red pepper flakes to the ground beef.
* If you don’t have cream of mushroom soup, cream of celery or cream of chicken soup can be used as a substitute.
* To make this a gluten-free meal, ensure your cream of mushroom soup is gluten-free and omit the cracker topping.
* Feel free to add other vegetables like diced bell peppers or corn for more color and nutrients.
* This casserole reheats beautifully, making it perfect for meal prepping your lunches!
