About: Coronado Casserole

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Coronado Casserole 2 lb. zucchini, sliced 1 lb. lean ground beef 1 tsp. salt 1/4 tsp. each ground black pepper and garlic powder 1 cup finely chopped onions 3 cup cooked rice One 4 oz. can green chilies, chopped 2 eggs, beaten 1-1/2 cup cottage cheese 2 tbsp. grated Parmesan cheese 2 cup grated cheddar cheese, divided Makes 2 casseroles

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rdfs:label	Coronado Casserole
rdfs:comment	Coronado Casserole 2 lb. zucchini, sliced 1 lb. lean ground beef 1 tsp. salt 1/4 tsp. each ground black pepper and garlic powder 1 cup finely chopped onions 3 cup cooked rice One 4 oz. can green chilies, chopped 2 eggs, beaten 1-1/2 cup cottage cheese 2 tbsp. grated Parmesan cheese 2 cup grated cheddar cheese, divided Makes 2 casseroles
dcterms:subject	Cathy's Recipes
abstract	Coronado Casserole 2 lb. zucchini, sliced 1 lb. lean ground beef 1 tsp. salt 1/4 tsp. each ground black pepper and garlic powder 1 cup finely chopped onions 3 cup cooked rice One 4 oz. can green chilies, chopped 2 eggs, beaten 1-1/2 cup cottage cheese 2 tbsp. grated Parmesan cheese 2 cup grated cheddar cheese, divided Cook zucchini in salted water about 5 minutes. Drain thoroughly and set aside. Cook meat, seasonings, and onions until meat is no longer pink and onions are tender crisp. Add rice, green chiles, and zucchini. Blend eggs, cottage cheese, and Parmesan cheese. Stir into meat mixture. Turn into two greased shallow 2 quart casseroles. Top each with 1 cup cheddar cheese. Bake at 350 F for 30 minutes. Makes 2 casseroles

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