Cooking Light squash-rice casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.0
  • Total Fat: 9.3 g
  • Cholesterol: 77.4 mg
  • Sodium: 560.5 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 10.0 g

View full nutritional breakdown of Cooking Light squash-rice casserole calories by ingredient
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Introduction

From Cooking Light November 2000. Nutritional info is based on low-fat sour cream and 1 1/2 cups of rice From Cooking Light November 2000. Nutritional info is based on low-fat sour cream and 1 1/2 cups of rice
Number of Servings: 8

Ingredients

    8 cups sliced zucchini or summer squash (or mixture)
    1 cup chopped onion
    1/2 cup fat-free low sodium chicken broth (if desired)
    1 1/2 - 2 cups cooked rice
    1 cup low-fat or fat-free sour cream
    1 cup shredded reduced-fat sharp cheddar
    1/4 cup grated Parmesan cheese, divided
    1/4 cup Italian-seasoned bread crumbs
    1 tsp salt
    1/4 tsp black pepper
    2 large eggs, lightly beaten

Directions

Preheat oven to 350

Combine first 3 ingredients in a dutch oven and bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Or the squash can be steamed in the microwave. Drain and partially mash with a potato masher. Combine squash, rice, sour cream, cheddar cheese, 2 Tbsp Parmesan, breadcrumbs, salt, pepper and eggs in a large bowl. Stir gently. Spoon mixture into a 13x9" baking dish coated with cooking spray. Sprinkle with 2 Tbsp parmesan cheese. Bake at 350 for 30 minutes or until bubbly. Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LITTLEMIRA.

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