Squash-Rice Casserole

Name: Squash-Rice Casserole
Ingredients: 8 c. sliced zucchini (about 2 1/2 lb.); 1 c. chopped onion; 1/2 c. fat-free, less sodium chicken broth; 2 c. cooked rice; 1 c. fat-free sour cream; 1 c. (4 oz.) shredded reduced fat sharp Cheddar cheese; 1/4 c. (1 oz.) grated fresh Parmesan cheese, divided; 1/4 c. Italian seasoned bread crumbs; 1 tsp. salt; 1/4 tsp. black pepper; 2 large eggs, lightly beaten; cooking spray

12 ingredients

1 steps

Ingredients

8 c. sliced zucchini (about 2 1/2 lb.)
1 c. chopped onion
1/2 c. fat-free, less sodium chicken broth
2 c. cooked rice
1 c. fat-free sour cream
1 c. (4 oz.) shredded reduced fat sharp Cheddar cheese
1/4 c. (1 oz.) grated fresh Parmesan cheese, divided
1/4 c. Italian seasoned bread crumbs
1 tsp. salt
1/4 tsp. black pepper
2 large eggs, lightly beaten
cooking spray

Directions

1

Preheat oven to 350°. Combine the first 3 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. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tablespoons Parmesan cheese, bread crumbs, 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 of Parmesan cheese. Bake in preheated oven for 20 minutes or until bubbly. Preheat broiler. Broil 1 minute or until lightly browned. Yield: 8 (1 cup) servings.