Harvest Squash Casserole

Ingredients

1 1/2 lb summer squash (zucchini, yellow crookneck, ...)
1 lb ground beef
1 cup yellow onion
1 cup cheddar cheese or 50/50 with mozzarella
1 cup instant white rice
1/2 tsp garlic powder
1/2 tsp salt
1 tsp dry oregano
1/4 tsp dry basil
1/4 tsp black pepper
1 pint small curd cottage cheese
1 can cream of mushroom soup
1/2 cup milk

Instructions

Grab your square (8x8) glass baking pan

1. Chop onion; Cut squash into 1/4 inch rounds; grate cheese
2. Preheat oven to 350 degrees
3. Cook squash until barely tender
4. Saute beef; adding onion, spices, and rice when meat is half cooked
5. Mix milk and mushroom soup together
6. Place half squash in bottom of sprayed glass pan; cover with beef mixture; spoon cottage cheese on top
7. Cover with other half of squash
8. Spread soup over all; sprinkle cheese
9. Bake uncovered 35-40 min