Zucchini Supper

Name: Zucchini Supper
Ingredients: 1 12 lbs lean ground beef; 12 lb bulk reduced-fat pork sausage; 1 large onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 2 cups cubed day-old whole wheat bread; 12 cup nonfat milk; 1 tablespoon all-purpose flour; 4 cups chopped zucchini; 34 lb Velveeta reduced fat cheese product, cubed; 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted; 34 cup egg substitute; 1 teaspoon garlic powder; 12 teaspoon onion powder; 12 teaspoon rubbed sage; 12 teaspoon dried thyme; 12 teaspoon pepper

17 ingredients

9 steps

Ingredients

1 12 lbs lean ground beef
12 lb bulk reduced-fat pork sausage
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cups cubed day-old whole wheat bread
12 cup nonfat milk
1 tablespoon all-purpose flour
4 cups chopped zucchini
34 lb Velveeta reduced fat cheese product, cubed
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
34 cup egg substitute
1 teaspoon garlic powder
12 teaspoon onion powder
12 teaspoon rubbed sage
12 teaspoon dried thyme
12 teaspoon pepper

Directions

1

In a Dutch oven,cook the beef, sausage,onion, carrot, and celery over medium heat until meat is no longer pink and veggies are crisp-tender.
2

Meanwhile, in a small bowl, combine the bread cubes and milk, set aside.
3

Remove meat mixture from the heat;drain.
4

Stir in flour until blended.
5

Stir in bread mixture and remaining ingredients.
6

Transfer to a 13x9 inch baking dish coated with nonstick cooking spray.
7

Cover and bake at 350 for 40-45 minutes or until a meat thermometer reads 160.
8

Uncover and stir.
9

Bake 8-12 minutes longer or until golden brown.