Every time a mom from our mommy group gives birth, a friend of hers organizes a Meal Train to help her family with their new transition. If you’ve been a long time reader, then you might remember my first Meal Train meal for Erin. Since then, I’ve delivered 10 meals to my mama friends! My most recent Meal Train recipe is this yummy, cheesy, comfort food deliciousness called Squash Rice Casserole.
Thanks to my friend Sarah N. for introducing this recipe. It’s become one of our favorite recipes.
Squash Rice Casserole
2014-06-30 19:39:09
Ingredients
- 8 cups sliced zucchini (about 2 1/2 pounds)
- 1 cup chopped onion
- 1/2 cup fat-free, less-sodium chicken broth
- 1 cup uncooked rice
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup light sour cream
- 1/4 cup (1 ounce) grated Parmesan cheese, divided
- 1/4 cup Italian-seasoned breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- Cooking spray
Instructions
- Preheat oven to 350°.
- Combine first 3 ingredients in a medium pot. bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.
- Cook rice according to package.
- Drain zucchini mixture.
- Partially mash with a potato masher.
- Combine zucchini mixture, rice, cheddar 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.
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