SQUASH-RICE CASSEROLE (COOKING LIGHT)
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.
Provided by Krista Roes
Categories Vegetable
Time 56m
Yield 8 1 cup portions, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine first 3 ingredients in a Dutch oven, bring to 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, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
- Spoon into 13x9 baking dish coated with cooking spray.
- Sprinkle 2 tablespoons Parmesan cheese on top.
- Bake for 30 minutes or until bubbly.
- Preheat broiler.
- Broil for 1 minute or until lightly browned.
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Sis Pennington
[email protected]This casserole was a hit with my family! The flavors of the squash, cheese, and rice blended perfectly, and the crunchy topping added a nice texture. I will definitely be making this again.
Laiba Rajput
[email protected]I'm not a big fan of squash, but I really enjoyed this casserole. The flavors were well-balanced and the texture was perfect. I would definitely make this again.
great imagery
[email protected]This dish was really easy to make, but it was a bit bland. I think I would have preferred it with more herbs and spices.
Aryan Gwachha
[email protected]The flavors in this casserole were a bit too strong for me. I think I would have preferred it with milder cheese and spices.
Syeda Salma
[email protected]This dish was a bit too rich for my taste. I think I would have preferred it with less cheese.
Oladimeji Maryam
[email protected]I'm not sure what went wrong, but my casserole turned out really dry. I think I might have used too much rice.
Destiny Wayman
[email protected]This recipe is a great starting point, but I think it needs some tweaking. I would add more cheese and maybe some chopped vegetables.
Shahadat Shawon
[email protected]I followed the recipe exactly, but my casserole didn't turn out as well as I had hoped. The squash was too mushy and the cheese was rubbery. I think I might have overcooked it.
najmul hoque
[email protected]This dish was a bit bland for my taste. I think it would have been better if I had added some more herbs and spices.
Mosharaf Hosen
[email protected]I'm not a big fan of squash, but I really enjoyed this casserole. The flavors were well-balanced and the texture was perfect. I would definitely make this again.
Tivani Ntimbana
[email protected]This casserole is a great way to use up leftover squash. I had some butternut squash that was about to go bad, so I decided to make this dish. It turned out great! The squash was soft and flavorful, and the cheese and rice made it a hearty and satisf
Janice Williams
[email protected]I love this recipe! It's so versatile. I've made it with different types of squash, different cheeses, and different toppings. It's always a hit.
XxXlora_fnafXxX italiana
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and satisfying dish. I served it with a side salad and some crusty bread.
Simona Gallman
[email protected]I was pleasantly surprised by how much I enjoyed this casserole. I'm not usually a big fan of squash, but the combination of flavors and textures in this dish was really appealing. I will definitely be making it again.
Akay i ug
[email protected]This dish was very easy to make and it tasted delicious. I used butternut squash, but I think any type of squash would work well. I also added a few chopped walnuts for extra crunch.
Alex Carlos
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add a little more salt and pepper to taste.
Milett Neon
[email protected]This squash rice casserole was a hit with my family! The flavors of the squash, cheese, and rice blended perfectly, and the crunchy topping added a nice texture. I will definitely be making this again.