Dinner

Squash-Rice Casserole is for Dinner.

Squash-Rice Casserole takes 30 minutes to prepare.

Squash-Rice Casserole takes 20 minutes to cook.

Squash-Rice Casserole makes 8 servings.

The ingredients for Squash-Rice Casserole are:

8 cups sliced zucchini or yellow crookneck squash (about 2 1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup low fat sour cream
1/4 cup (2 oz) grated fresh Parmesan cheese, divided*
1/4 cup plain bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray
*Imported Parmigiana Reggiano is low in sodium 30mg/ Tbsp

Here is how you make Squash-Rice Casserole:

Preheat oven to 350°.Combine first 3 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 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.Yield: 8 servings (serving size: 1 cup)* adapted from *Cooking LightNumber of Servings: 8Recipe submitted by SparkPeople user SLBBW66.

The nutritional information for Squash-Rice Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 212.6

• Total Fat: 9.0 g
• Cholesterol: 77.0 mg
• Sodium: 267.5 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 3.3 g
• Protein: 10.0 g