Gardener’s Hamburger Helper.

One of my favorite ways to use up summer squashes is in my protein forward version of squash casserole. It’s delicious with the addition of sourdough breadcrumbs instead of crackers!

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Gardener’s Hamburger Helper

Healthy Elizabeth

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6

Equipment

• 12" casserole dish or similar

Ingredients

  

• 1 tbsp butter
• 1 tbsp avocado oil
• 1 lb ground beef, browned in a skillet
• 5 medium summer squashes, halved and then cut into thin half moons
• 1 large sweet onion, diced
• 1 cup shredded raw or white cheddar cheese
• ½ cup parmesan cheese, grated
• ½ cup sour cream, I use good culture or Nancy's
• 1 cup fresh sourdough breadcrumbs + 2 tbsp melted butter To make the breadcrumbs, take a few sliced of sourdough bread and cut off the crusts, add to a food processor, pulse until crumbs form, then drizzle in the melted butter while pulsing. Set aside.

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Instructions

 

• In a skillet over medium heat, add the ground beef, season well with salt and pepper, and cook until browned.
• Preheat the oven to 350℉. In another skillet over medium heat, add the onions, squash, butter, and oil. Season well with salt and pepper.

  Sauté until just tender (allowing the squash to release some of its water content). Let cool slightly after cooking.
To make the sourdough breadcrumbs, take a few sliced of sourdough bread and cut off the crusts, add to a food processor, pulse until crumbs form, then drizzle in the melted butter while pulsing. Set aside.
• In a medium mixing bowl, add the squash and onion mixture, cooked ground beef, sour cream, cheddar cheese, parmesan, and more salt and pepper to taste.

  Transfer to a baking dish sprayed with avocado oil and top with the prepared sourdough bread crumbs.

  Bake for 20-30 minutes until bubbly, tender, and golden brown on top. Cool for at least 5 minutes before serving. Enjoy!

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