Vegetarian

Squash and Rice Casserole is for Dinner.

Squash and Rice Casserole takes 10 minutes to prepare.

Squash and Rice Casserole takes 55 minutes to cook.

Squash and Rice Casserole makes 8 servings.

The ingredients for Squash and Rice Casserole are:

2 1/2 lbs zucchini, sliced
1 medium onion, chopped
1/2 cup reduced sodium chicken broth
2 cups cooked rice
1 cup fat free cheddar cheese, shredded
1 cup fat free sour cream
1/4 cup Parmesan cheese, shredded
1/4 cup seasoned breadcrumbs
Salt & pepper, to taste
4 egg whites, lightly beaten
Cooking spray

Here is how you make Squash and Rice Casserole:

1. Preheat oven to 350 degrees. Lightly spray a 9x13" pan with cooking spray and set aside.2. In a large pan over medium-high heat, combine the chicken broth, zucchini and onion and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Drain the broth and roughly mash with a potato masher.3. Combine zucchini mash, rice, cheddar cheese, sour cream, 2 Tbsp Parmesan cheese, bread crumbs, salt & pepper and egg whites in a bowl and stir. Pour into the prepared baking dish and sprinkle with 2 Tbsp Parmesan cheese.4. Bake for 30 minutes or until heated through and bubbly. Switch oven to high broil and allow to continue cooking 2 - 3 minutes, just until the cheese browns slightly. Serve immediately.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JSKASICK.

The nutritional information for Squash and Rice Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 160.8

• Total Fat: 1.1 g
• Cholesterol: 4.3 mg
• Sodium: 352.6 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 3.0 g
• Protein: 11.5 g

The dietary needs meet for Squash and Rice Casserole is Low Fat