Zucchini Supper

Name: Zucchini Supper
Ingredients: 1 pound ground beef; 1 pound bulk pork sausage; 4 cups chopped zucchini; 1 pound process cheese (Velveeta), cubed; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted; 1 package (6 ounces) stuffing mix; 3 eggs, lightly beaten; 1 small onion, chopped; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper

12 ingredients

2 steps

Ingredients

1 pound ground beef
1 pound bulk pork sausage
4 cups chopped zucchini
1 pound process cheese (Velveeta), cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (6 ounces) stuffing mix
3 eggs, lightly beaten
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions

1

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Cook, stirring occasionally, until heated through.
2

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Uncover and stir. Bake 4-6 minutes longer or until golden brown.