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    You are in: Home / Recipes / Squash Rice Casserole (Cooking Light) Recipe
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    Squash Rice Casserole (Cooking Light)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    blucoat's Note:

    This hearty (but healthy) vegetarian main is based on a recipe from "Cooking Light" magazine. This recipe works well with substitutions. You can use whatever vegetables you have on hand (eg. substituting another squash for the zucchini). It's a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      Combine first 5 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.
    3. 3
      Combine zucchini mixture, rice, cheddar (or swiss) cheese, cottage 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.
    4. 4
      Preheat broiler. Broil 1 minute or until lightly browned.

    Ratings & Reviews:

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    Nutritional Facts for Squash Rice Casserole (Cooking Light)

    Serving Size: 1 (233 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 177.2
     
    Calories from Fat 34
    19%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.7 g
    8%
    Cholesterol 60.3 mg
    20%
    Sodium 526.7 mg
    21%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.9 g
    15%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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