Dinner

squash and rice casserol is for Dinner.

squash and rice casserol takes 15 minutes to prepare.

squash and rice casserol takes 45 minutes to cook.

squash and rice casserol makes 6 servings.

The ingredients for squash and rice casserol are:

1 cup cooked white rice
2 cups shredded yellow summer squash
1/2 cup velveeta cheese cut into cubes
2 tbs flour
4 tblspns butter
1 cup non-fat milk
2 eggs beaten
salt / pepper to taste

Here is how you make squash and rice casserol:

Make a cream sauce by browning flour and butter together to make a rue. add nonfat milk and cheese stirring until cheese melts and sauce starts to thicken. Add beaten eggs to sauce a little at the time so as not to scramble the eggs. Shread squash to make 2 cups mix with 1 cup cooked white rice. Add cheese sauce to rice and squash mixture. bake in a 350 degree oven until set. about 45minutes.Serving Size: makes 6 1/2 cup servings Number of Servings: 6Recipe submitted by SparkPeople user IZZABUG60.

The nutritional information for squash and rice casserol is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 237.4

• Total Fat: 17.0 g
• Cholesterol: 103.7 mg
• Sodium: 250.1 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 0.5 g
• Protein: 9.7 g