Squash-Rice Casserole
Squash-Rice Casserole | A delicious Thanksgiving side or any-time treat from Cooking Light. Zucchini, brown rice, and cheese top a creamy blend for a comforting dish. ENJOY!!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at annajonesrd.com.
Cooking tools:
- Dutch oven
- Potato masher
- Grater
- Oven
- Stove
- Baking dish
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
Ingredients
- 8 cups sliced zucchini (about 2 1/2 pounds)
- 1cup chopped onion
- 1/2 cup fat-free, less-sodium chicken broth
- 2 cups cooked brown rice
- 1 cup fat-free sour cream
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1/4 cup (1 ounce) 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
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