Ingredients
-
6
-
2
-
1
-
2
-
1/2
-
2
-
1
-
1/4
-
3/4
-
1/4
-
1/4
-
1
-
1/4
-
2
-
Directions
Squash Rice Casserole (Cooking Light), This hearty (but healthy) vegetarian main is based on a recipe from Cooking Light magazine This recipe works well with substitutions You can use whatever vegetables you have on hand (eg substituting another squash for the zucchini) It’s a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time Enjoy!, This hearty (but healthy) vegetarian main is based on a recipe from Cooking Light magazine This recipe works well with substitutions You can use whatever vegetables you have on hand (eg substituting another squash for the zucchini) It’s a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time Enjoy!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Combine First 5 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. |
|
3
Done
|
Combine Zucchini Mixture, Rice, Cheddar (or Swiss) Cheese, Cottage 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. |
|
4
Done
|
Preheat Broiler. Broil 1 Minute or Until Lightly Browned. |
