Free Online Recipes
 |  

Sign Up login
 
 

Squash Rice Casserole Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Squash Rice Casserole

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   8
Preptime   just over an hour

Ingredients
8 cups sliced zucchini(about 2 1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, vegetable broth or bullion
2 cups cooked rice
1 cup (4 oz) shredded reduced-fat sharp cheddar
1 cup fat-free sour cream
1/4 cup (1 oz) grated fresh Parmesan, divided
1/4 cup Italian-seasoned breadcrumbs
1 teaspoon salt
 
1/4 teaspoon black pepper
2 large eggs or egg substitute, lightly beaten
Cooking spray

Instructions
Preheat oven to 350°. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
Serving Suggestions
Great with fresh sliced tomatoes. I often use yellow squash and add more veggies if I have them on hand.


Originally Submitted
5/8/2008





0 Out of 5 from 0 reviews

You can add this Squash Rice Casserole recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.