Cheesy Beef and Tomato Casserole

 

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

1/2

teaspoon salt

1/8

teaspoon pepper

3/4

cup uncooked medium-grain white rice

1

cup water

1

medium zucchini, cut into 1/4-inch-thick slices (2 cups)

1

large tomato, chopped (1 cup)

1

can (19 oz) Progresso® Vegetable Classics tomato basil soup

2

cups shredded mozzarella cheese (8 oz)

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.
• 2 Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16x12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
• 3 Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned.