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Squash-Rice Casserole |
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Ingredients:
- 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
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Directions:
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. |
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