Cucumber Casserole

Photo: flickr user The Gifted Photographer

Ingredients

4 lrgs cucumbers unpeeled

pound 93%% lean ground beef

cup onion chopped

cup celery chopped

cup bell pepper chopped

cup shallots

cup evaporated milk

2 teaspoons parsley dried

cup bread crumbs seasoned

1 clove garlic chopped or 1 t. garlic powder

3 cups cooked rice

3 lrgs eggs boiled & chopped

salt & pepper to taste

Preparation

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.

NOTES: Evelyn is in her 70s, lives in Louisiana, and is learning to and scanning in her cookbooks. This was one of her own recipes, which I've not made but plan to. What a different way to use cucumber!

My only modification, to make this recipe suitable for the list, was to change the ground beef to the 93%% lean ground beef that I sneak in for my husband.