Squash-Rice Casserole (Cooking Light)

READY IN: 56mins
Recipe by Krista Roes

From Cooking Light November 2000 Serving size is 1 cup Cooking light stats: Calories 197, Fat 5.5, Protein 12.7 g, Carb 24 g, Sodium 623 mgs.

Top Review by margot_hanson_86725

This casserole doesn't even taste like squash. I use half yellow squash and half zuccini. I also add 1 1/2 cups baked chicken. It is delicious! Real easy to make also.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine first 3 ingredients in a Dutch oven, bring to boil.
  3. Cover, reduce heat and simmer 20 minutes or until tender.
  4. Drain, partially mash with a potato masher.
  5. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  6. Spoon into 13x9 baking dish coated with cooking spray.
  7. Sprinkle 2 tablespoons Parmesan cheese on top.
  8. Bake for 30 minutes or until bubbly.
  9. Preheat broiler.
  10. Broil for 1 minute or until lightly browned.

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