Squash-sagna
Kate Miller
A noodle-free, squash and beef casserole.
Ingredients
- 1 lb ground beef, fully cooked and drained
- 4 cups fully-cooked brown rice
- 1 14.5 oz can crushed tomatoes
- 1 8 oz can tomato sauce
- 3 cloves garlic, minced
- 1/3 cup sliced green onions
- 1 Tbs Italian seasoning
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp allspice
- 2 med zucchini
- 2 med yellow squash
- 2 cups shredded Italian cheese blend
Directions
- In a large bowl, combine the ground beef, cooked rice, tomatoes, tomato sauce, garlic, green onions, and seasonings. Set aside.
- Thinly slice zucchini and yellow squash lengthwise.
- In a 13 x 9 casserole dish, layer beef mixture, zucchini slices, and cheese until dish is full, ending with a layer of zucchini and cheese on top.
- Cover with foil and refrigerate until dinner time or bake immediately at 350°F for 40 to 45 minutes until bubbly and cheese is melted.
Nutrition Facts
Calories 404
Calories from Fat 161 (40%)
(28%)Total Fat 18g
(46%)Saturated Fat 9g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(25%)Cholesterol 74mg
(45%)Sodium 1077mg
(23%)Potassium 790mg
Total Carbohydrate 34g
(18%)Dietary Fiber 4g
Sugars 4g
Sugar Alcohols 0g
(59%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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