Squash Rice Casserole (Cooking Light) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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! Ingredients:
6 cups sliced zucchini (about 2 pounds) |
2 cups sliced mushrooms |
1 cup chopped onion |
2 minced garlic cloves (optional) |
1/2 cup reduced-sodium fat-free chicken broth (or vegetable broth) |
2 cups cooked white rice or 2 cups cooked brown rice |
1 cup shredded reduced-fat sharp cheddar cheese or 1 cup shredded reduced-fat swiss cheese |
1/4 cup nonfat sour cream |
3/4 cup fat-free cottage cheese |
1/4 cup 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 |
Directions:
1. Preheat oven to 350°.
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. 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. Preheat broiler. Broil 1 minute or until lightly browned.
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