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2017 saw the introduction of Scottish Highland cattle to Capon’s Farms. 2018 saw the introduction of pastured Scottish Highland beef to many of Capon’s dishes, including Capon Casserole (or Zucchini Casserole!) Often the casserole featured both our beef and our sausage.
½ lb. ground beef (or any ground meat of your choice)
⅓ c. diced onion
½ tsp. salt
4 oz. mushrooms sliced
10 – 12 oz. tomato sauce — Italian or spaghetti
Oregano, basil and parsley flakes to taste
1½ c. cooked rice or 1½ c. cooked spiral noodles
2 small zucchinis, sliced or diced
6 – 8 oz. mozzarella cheese, shredded or cut in strips
¼ c. Parmesan cheese
Brown the ground beef with the onion and salt in a skillet. Drain well.
Heat the tomato sauce over medium heat, add seasoning to taste. Genteelly stir in mushrooms. Heat until warm.
In a 1½-quart casserole, layer as follows: first add 2 to 3 tablespoons of sauce, then the meat mixture, the rice or noodles, mozzarella cheese and finally the zucchini. Cover with remaining seasoned tomato sauce. Sprinkle with Parmesan cheese and bake at 350º for 30 minutes or until hot. Makes 5 or 6 servings.
FOR VEGETARIAN VERSION: Omit meat and add additional mushrooms and zucchini.
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