«Back Print

Squash-Rice Casserole


            • 8 cups sliced zucchini (about 2 1/2 pounds)
            • 1 cup chopped onion
            • 1/2 cup fat-free, less-sodium chicken broth
            • 2 cups cooked rice
            • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
            • 1 cup fat-free sour cream
            • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
            • 1/4 cup Italian-seasoned breadcrumbs
            • 1 teaspoon salt
            • 1/4 teaspoon black pepper
            • 2 large eggs, lightly beaten
            • Cooking spray


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.




Please let us know if you liked this recipe Click here



Tea-lightful Inspirations ©2004-2015      another site by sohostme.net

Home Tea-Lightful Thoughts Tea-rrific Ideas Tea-licious Recipes Tea-Mail Special-Teas Tea-links