An old family favorite made-over!

I’m sure almost everyone who grew up in the 70’s had a version of this meal: ground beef with cream of mushroom soup served over pasta or rice.
My family called it “Casserole”. After I married, it was one of my “go to” meals because it was very simple to make, and my daughter loved it (and she was a picky eater so meals that she liked were made often).
This is still ground meat (although I am using the leaner, less fatty, ground turkey) and cream of mushroom soup. BUT, I added some uncooked sliced cremini mushrooms and served it over raw zucchini and raw yellow (or summer) squash, sliced thin to be like noodles. It is high veggie and very delicious.
I added sliced olives and a can of white corn to the sauce, just to add another element to it.
I originally was going to cook the mushrooms in the sauce, thinking it would enhance the flavor of the cream of mushroom soup. But, I forgot about them until right before I served it. The sauce had already simmered and everything else was ready. So, I thought, “Well, mushrooms can be eaten raw. They don’t have to be cooked. I’ll just add them to the sauce now raw, and then the next time I make it, I’ll simmer the mushrooms as it warms up.” After having the raw mushrooms, cooking them was nixed! The mushrooms – even raw – enhanced the flavor of the sauce. It was so extra delicious that I fell in love with mushrooms again.
If you are trying to limit your carb intake, or are cutting out pasta, I highly recommend this dish. It is so satisfying and yummy, you won’t miss the pasta noodles or rice.
Love yourself and be fulfilled!