4.9 of 5 (8)
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Squash-Rice Casserole calories by ingredient
Report Inappropriate Recipe

Squash-Rice Casserole

Submitted by: SLBBW66
Squash-Rice Casserole

Number of Servings: 8

Ingredients

    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

SparkPeople Sponsored Video


Directions

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 Light

Number of Servings: 8

Recipe submitted by SparkPeople user SLBBW66.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Delicious. Used yellow crookneck squash. Will definitely make again. - 3/22/12

    Was this review helpful?   yes  No
  • My mom has been making this dish for about a year, and it is always a hit. She made one minor change and uses a mixture of wild rices for added texture and wholesome goodness. - 10/14/10

    Was this review helpful?   yes  No
  • This sounds wonderful! I can't wait til I get the needed ingredients so I can try it out! I love squash, so I'm sure I will love it! - 8/6/10

    Was this review helpful?   yes  No
  • This is so delicious! I used zucchini. I only had Italian bread crumbs on hand, which added a wonderful flavor. I also didn't have sour cream. Instead I used 1 cup sour milk (1T. lemon juice into a cup, fill the cup with soy or regular milk). I'll definitely make this again and share with others. - 7/25/10

    Was this review helpful?   yes  No
  • This was great and not too hard to make. Good way to get in the vegies! - 4/20/08

    Was this review helpful?   yes  No
  • This is a wonderful recipe. I did a little changing, but it is just great. My neighbors and I all really enjoyed it. I made it with a butternut squash. - 4/19/08

    Was this review helpful?   yes  No
  • Very tasty and very easy to make. - 3/23/08

    Was this review helpful?   yes  No
  • This is delicious. My husband love it too and I will definitely make this again. - 3/9/08

    Was this review helpful?   yes  No
  • I tummy is full with calories to spare. Wonderful dish! - 1/27/08

    Was this review helpful?   yes  No
  • Loved this dish! Huge portions, satisfying and delicious! - 1/27/08

    Was this review helpful?   yes  No