Squash-Rice Casserole
Servings: 0
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.
Notes
Recipe By: Cooking Light, NOVEMBER 2000
Serving Size: 8
Serving Size: 8
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