SQUASH RICE CASSEROLE (COOKING LIGHT)

Squash Rice Casserole (Cooking Light) image

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!

Provided by blucoat

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

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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

Steps:

Preheat oven to 350°.
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.
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.
Preheat broiler. Broil 1 minute or until lightly browned.

*** Explore more Squash Rice Casserole (Cooking Light) Recipes »

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Monic Lele

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I'm not sure why, but my casserole didn't turn out as cheesy as I expected. Maybe I didn't use enough cheese?

Hamimid Sifou

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This is my new favorite comfort food! It's warm, cheesy, and so satisfying.

badshah baloch

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This casserole was a bit too rich for my taste. I think I'll try a lighter version next time.

sitathapa

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I'm not a big fan of squash, but I really enjoyed this casserole. It was creamy and flavorful.

Jay Alvarez

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This casserole is a great way to sneak some vegetables into your kids' diet.

Nwibo Ebube

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I love that this casserole can be made ahead of time. It's perfect for busy weeknights.

Itx Asif

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I'm allergic to dairy, so I substituted vegan cheese in this recipe. It turned out great!

Jada ermer

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This is the best squash casserole I've ever had! It's creamy, cheesy, and so flavorful.

Antwi Bismark

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I'm not sure what went wrong, but my casserole turned out soupy. I think I might have added too much liquid.

Natural Forever Beauty

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This casserole was a great way to use up leftover squash. It was easy to make and tasted delicious.

Akinola Latifat

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I was disappointed with this recipe. The casserole was dry and didn't have much flavor.

Thembi Ndaba

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This recipe was easy to follow and the casserole turned out great! I'll definitely be making it again.

Saif Saifur

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This casserole was a bit bland for my taste, but it had potential. I think I'll try adding some more herbs and spices next time.

Kimberly Hall

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I love that this casserole is made with healthy ingredients, but it doesn't taste like diet food.

Mercy Agbo

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This is my new favorite way to cook squash. It's so easy and versatile.

Isaiah Chavez

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I'm not usually a fan of squash, but this casserole changed my mind. It was creamy and cheesy, with just the right amount of sweetness from the squash.