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Beef and Zucchini Casserole

Beef And Zucchini Casserole 4 to 5 c. zucchini, peeled and penny sliced
1 lb. lean ground beef
1/2 c. chopped onion
1/2 lb. processed cheese, sliced
10 3/4 oz. can of fat free cream of mushroom condensed soup
4 slices of bread
Soft margarine

Cook ground beef and onion in a large skillet until meat is browned and onion is tender. Remove from heat and set aside. Place half of the sliced zucchini on the bottom of a 2 1/2 quart casserole dish. Then add half of the beef mixture, half of the cheese slices and half of the can of soup. Repeat the layers with the other half of the ingredients. Spread margarine onto the 4 slices of bread. Break the bread into small pieces and sprinkle over the top of the casserole mixture. Bake uncovered at 350 degrees about 45 minutes to 1 hour or until zucchini slices are cooked through. Serves 6.

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