SQUASH-RICE CASSEROLE (COOKING LIGHT)

Squash-Rice Casserole (Cooking Light) image

Provided by Krista Roes

Time 56m

Yield 8 1 cup portions, 8 serving(s)

Number Of Ingredients 12

8 cups zucchini, sliced
1 cup onion, chopped
1/2 cup reduced-sodium fat-free chicken broth
2 cups cooked rice
1 cup fat free sour cream
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
cooking spray

Steps:

Preheat oven to 350.
Combine first 3 ingredients in a Dutch oven, bring to boil.
Cover, reduce heat and simmer 20 minutes or until tender.
Drain, partially mash with a potato masher.
Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
Spoon into 13x9 baking dish coated with cooking spray.
Sprinkle 2 tablespoons Parmesan cheese on top.
Bake for 30 minutes or until bubbly.
Preheat broiler.
Broil for 1 minute or until lightly browned.