Friday, August 7, 2015

Rabbit & Zucchini Casserole

4 cups cooked rabbit, cubed
4 cups zucchini, cubed
2 cups crushed tomatoes
2 cups cheddar cheese
1 cup white onion, chipped
3/4 cup sour cream
1 (10 oz.) can cream of chicken soup
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste

Preheat oven to 350º F and lightly grease a large baking dish with non-stick spray.
Heat olive oil in a large skillet over medium-high heat and sauté onion and zucchini until tender. 6-8 minutes. Season with salt and pepper.
In a large bowl, combine rabbit meat, zucchini and onion, and mix in crushed tomatoes, sour cream and chicken soup.
Fold in cheddar cheese and season with garlic powder, chili flakes, salt and pepper.
Mix everything together and transfer mixture to casserole dish. Place in oven and bake for 40-50 minutes, or until golden brown and bubbly.

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