Harvest Zucchini Casserole - cooking recipe

Ingredients

6 cups zucchini, sliced thin
1 lb ground beef
1 cup onion, chopped
1 cup instant rice, uncooked
1 teaspoon garlic salt
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
2 cups cottage cheese, small curd
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sharp cheddar cheese, grated

Preparation

Place 3 C of sliced zucchini in greased 9 x 13 pan.
Saute ground beef and onion until beef is brown.
Add rice and seasonings.
Place this over the zucchini slices.
Spoon on cottage cheese.
Put on the rest of zucchini slices.
Spread on soup.
Sprinkle on cheese.
Bake at 350\u00b0F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.