Italian Cheese Casserole
Submitted by dotscats
Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis casserole stacks three distinct layers into one hearty dish. Seasoned ground beef on the bottom, a creamy mashed zucchini layer spiked with green chiles in the middle, and a fluffy cottage cheese and egg custard on top, all blanketed with melted cheddar and Parmesan.
The zucchini layer is the unexpected star. Boiling and mashing the squash with butter, onion, and chopped green chiles creates something that reads more like a spicy, creamy puree than a vegetable side. It bridges the meaty base and the custardy top perfectly.
That third layer sets up in the oven like a savory cheesecake. Beaten eggs folded into cottage cheese and parsley firm up during baking, giving the casserole a rich, scoopable top that holds its shape when you cut into it.
Pro Tips
- Drain the ground beef thoroughly after browning. Excess grease makes the bottom layer soggy and the whole casserole greasy.
- Drain the mashed zucchini well in a colander before mixing. Squash holds a lot of water that will pool in the casserole if you skip this step.
- Let the casserole rest for 5 minutes after pulling it from the oven. The custard layer continues to set and slices much cleaner.
- Break the beef into large chunks, not fine crumbles. Bigger pieces give the base more texture and bite.
Variations
- Turkey version: Swap ground beef for ground turkey for a lighter base layer.
- Mexican twist: Add taco seasoning to the beef and use pepper jack instead of cheddar for more heat.
- Yellow squash swap: Use summer squash in place of zucchini for a slightly sweeter, milder middle layer.
Ingredients
Directions
For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat.
Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks.
Cook until well done.
Drain fat, and spoon mixture into a 2 quart casserole dish.
For the Second Layer: Put water and 1 teaspoon salt in a 3 quart saucepan.
Bring to a boil over high heat, and add squash.
Cook for 5 to 8 minutes or until very tender.
Pour into a colander, drain well.
Transfer squash back to the saucepan and mash with potato masher or electric mixer until well broken up.
Add green chiles, onion and butter.
Mash until thoroughly combined.
Spread over beef mixture.
Sprinkle with cheddar cheese.
Preheat oven to 350℉ (180℃).
For the Third Layer: Put eggs into a medium sized bowl; beat with a wire shisk or portable mixer until light.
Fold in cottage cheese and parsley.
Spoon over squash layer in the casserole.
Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired) and place on the center rack of the oven.
Bake for 35 to 40 minutes or until casserole is thoroughly heated and top layer is set.
Serve immediately.
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