Squash & Beef Casserole

Leigh Ann Pettit
December 26, 2012
13

This little casserole recipe is so easy and is made from 100% food storage ingredients and veggies from our garden. I have to admit that I love a great casserole. Even with the extreme heat we have had I still want a nice hot meal for dinner. The time and effort that it takes to make this casserole are minimal. I was also able to use the leftovers in my meal the next day. We combined the casserole with a little instant rice and dinner was done!

8
6 Cups Squash & Zucchini Cut Into 1/4" Slices
1 1/4 Cups THRIVE Freeze Dried Ground Beef *
1 THRIVE Spaghetti Sauce
1 Cup THRIVE Freeze Dried Mozzarella Cheese *
Salt Pepper & Garlic to taste
Preheat oven to 350 degrees. Toss squash and zucchini with olive oil and layer in a greased 9" x 11" glass dish. Top with house seasoning. Bake for 30 minutes or until tender. Combine Spaghetti Sauce...
See the full directions on my site
Nutritions

Calories
110

Sodium
914mg
38% DV

Fat
7g
11% DV

Protein
8g
17% DV

Carbs
14g
4% DV

Fiber
2g
8% DV
Baked