Boil zuchinni slices in small amount of water for 6 minutes; drain. While squash is cooking, brown ground meat; drain off fat. Combine with remaining ingredients. Mix well. Add squash and stir. Pour into greased 2-quart casserole or 2 1-quart casseroles. Options: Can use onion soup instead of onion, especially if more liquid is needed (some squashes are dry) and add no water at all. Celery soup or chicken soup can also be used. Posted to MM-Recipes Digest V4 #170 by "Griff"
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 16|
|Calories from Fat: 164 (65%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.3mg||16 %|
|Sodium 230.7mg||8 %|
|Potassium 371mg||10 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 8g|
|Protein 13g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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