Creamy Zucchini Rice Casserole

Submitted by mikamouse

"I have searched for a good zucchini rice casserole for many years that tastes like a dish I used to buy at a little corner restaurant in Birmingham, Michigan back in the mid 80's. I have still not found that exact recipe, but I have tried many and have come up with this (best of all recipes - that I've tried)"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 casserole
• Serves: 8

ingredients

• 2 cups rice (cooked)
• 2 cups zucchini (shredded)
• 1 (14 1/2 ounce) can cream of mushroom soup
• 1⁄2 cup romano cheese or 1/2 cup parmesan cheese
• 1 cup Kraft Mexican Style Finely Shredded Four Cheese
• 2 eggs (beaten with fork)
• 1⁄2 cup baby portabella mushrooms (diced)
• 1⁄2 cup bell pepper, diced red & yellow
• 1⁄4 onion (diced)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

directions

1. 1. Cook rice.
2. 2. Shred zucchini while rice is cooking.
3. 3. Saute onions, peppers, & zucchini for 5-7 minutes.
4. 4. Combine rice, eggs, cheeses, & cream of mushroom.
5. 5. Stir in zucchini mixture.
6. 6. Pour into large casserole dish 9' x 11' or larger & cover with foil.
7. 7. Bake at 350°F for 25 minutes & take foil off & bake for another 20 minutes.