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Cucumber Casserole

4 large cucumbers -- unpeeled
1/2 pound 93% lean ground beef
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1/2 cup bell pepper -- chopped
1/4 cup shallots
1/4 cup evaporated milk
2 teaspoons parsley -- dried
1/4 cup bread crumbs -- seasoned
1 clove garlic -- chopped or 1 t. garlic powder
3 cups cooked rice
3 large eggs -- boiled & chopped
salt & pepper -- to taste


PREHEAT OVEN TO 350F.


Wash cucumbers & cut in half lengthwise; discard large seeds. Carefully scrape pulp, saving all liquids; set aside.

In skillet, brown ground beef; drain. Add cucumber pulp (including all juices), onions, celery, peppers & garlic; cover & simmer for 30 minutes. Remove from heat.

Add cooked rice, boiled eggs, shallots, parsley, salt & pepper. Mix well, adding milk.

Place cucumber mixture in casserole dish, sprinkle with bread crumbs & bake for 1 hour or until top is brown.


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