CREAMY ZUCCHINI RICE CASSEROLE

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Creamy Zucchini Rice Casserole image

I have searched for a good zucchini rice casserole for many years that tastes like a dish I used to buy at a little corner restaurant in Birmingham, Michigan back in the mid 80's. I have still not found that exact recipe, but I have tried many and have come up with this (best of all recipes - that I've tried)

Provided by mikamouse

Categories     One Dish Meal

Time 1h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

2 cups rice (cooked)
2 cups zucchini (shredded)
1 (14 1/2 ounce) can cream of mushroom soup
1/2 cup romano cheese or 1/2 cup parmesan cheese
1 cup Kraft Mexican Style Finely Shredded Four Cheese
2 eggs (beaten with fork)
1/2 cup baby portabella mushrooms (diced)
1/2 cup bell pepper, diced red & yellow
1/4 onion (diced)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Steps:

  • 1. Cook rice.
  • 2. Shred zucchini while rice is cooking.
  • 3. Saute onions, peppers, & zucchini for 5-7 minutes.
  • 4. Combine rice, eggs, cheeses, & cream of mushroom.
  • 5. Stir in zucchini mixture.
  • 6. Pour into large casserole dish 9' x 11' or larger & cover with foil.
  • 7. Bake at 350°F for 25 minutes & take foil off & bake for another 20 minutes.

Nutrition Facts : Calories 297.9, Fat 9.4, SaturatedFat 2.6, Cholesterol 52, Sodium 737, Carbohydrate 44.5, Fiber 1.4, Sugar 2.1, Protein 8

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