Cheezy Wiggle Casserole!!

Again, I have too much zucchini.  I also have some ground beef that I need to use up asap!  So this casserole is one of those things you can make with whatever is in the fridge!  I'll definitely make this one again if the fridge gods will it to be so!

When you're at the store and you're browsing the different types of ground beef, the numbers and prices can get confusing.  The fattiest grounds are always the cheapest.  It's usually best to get those because you can cook it up and drain away all that fat.  It's a better deal, you'll pay much less, and end up with only slightly less meat than a leaner ground.  

Preheat oven to 350.


You will need,
1 pound ground beef
2 zucchinis, grated
1-2 cups frozen spinach, thawed and drained
1 pound cooked spaghetti, cut up into bite sized pieces
2 cloves garlic, minced
1/2 an onion, minced
1 tablespoon butter
1/4 cup heavy cream
1/4 cup milk
1 egg, beaten
salt
pepper
1/2 teaspoon cayenne pepper
2 cups grated cheese
1 separate cup grated cheese


In a skillet over medium heat, cook the onions and garlic in the butter until caramely, then add the zucchini and spinach, cooking for another 3-5 minutes.  While all that is cooking, brown the beef in another skillet and drain away all the fat when it's finished.  
Into the veggie skillet, add the cream, milk, salt, pepper, cayenne and cheese and whisk until the cheese melts.  

In a bowl, combine everything, the sauce, the egg, the veggies, and the pasta (I used NOoodles!! No calories or carbs!!) and stir it up.  Pat it all down into a casserole dish and sprinkle more cheese on the top.  

You can freeze it for later or cook for 35 minutes until the cheese on the top and sides is nice and bubbly!  
Cheers!!