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Cheesy Squash Rice Casserole

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A flavorful combination of cheese, squash and rice has been a favorite of my family and friends for several years. It’s easy to prepare and will be an excellent addition to an upcoming holiday meal.

Ingredients

Scale
  • 4 cups thinly sliced zucchini
  • 4 cups thinly sliced yellow crookneck squash
  • 1 cup diced yellow onion
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 1/2 tablespoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 cups cooked rice
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1/4 cup grated Parmesan cheese, divided
  • 1/4 cup breadcrumbs
  • 2 large eggs
  • salt & pepper to taste

Instructions

Preheat oven to 350

Heat olive oil in a large Dutch oven on the stovetop.  Sauté zucchini, squash and onions for 5 minutes.  Stir in garlic, parsley, basil, oregano and salt & pepper to taste.  Cover and simmer for 20 minutes.  Once squash is very tender, partially mash with a potato masher.  Drain and return mixture to Dutch oven.

To the zucchini/squash mixture add rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, eggs and salt and pepper to taste.  Coat a 13 x 9 baking dish with cooking spray.  Spoon mixture into baking dish and top with remaining 2 tablespoons Parmesan cheese.

Bake at 350 for 30 minutes.

Notes

Instead of using two kinds of squash as stated in the recipe, could use 8 cups of zucchini or 8 cups of crookneck squash.

Nutrition

Find it online: https://whiteriverkitchen.com/cheesy-squash-rice-casserole/