Name: Squash-Rice Casserole
Ingredients: 8 cups sliced zucchini & yellow squash (about 2 1/2 pounds); 1 cup chopped onion; 1/2 cup fat-free (less-sodium chicken broth); 3 cups cooked rice; 1 cup fat-free sour cream; 1 cup 4 ounces shredded reduced-fat sharp cheddar cheese; 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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Squash-Rice Casserole

Course: Casserole, Side Dish

Keyword: rice, squash

Servings:

Author: Cooking Light, NOVEMBER 2000

Ingredients

8 cups sliced zucchini & yellow squash about 2 1/2 pounds
1 cup chopped onion
1/2 cup fat-free less-sodium chicken broth
3 cups cooked rice
1 cup fat-free sour cream
1 cup 4 ounces shredded reduced-fat sharp cheddar cheese
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

Instructions

Preheat oven to 350°.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer about 10 minutes until crisp- tender. Drain & combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini 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.