Squash-Rice Casserole

By á-8242

Ingredients

• 8 c sliced zucchini (about 2 1/2 lbs)
• 1 c chopped onion
• 1/2 c chick broth
• 2 c cooked rice
• 1 c (4 oz) shredded sharp cheddar cheese
• 1 c fat-free sour cream
• 1/4 c (1 oz) grated Parmesan cheese, divided
• 1/4 c Italian-seasoned breadcrumbs
• 1 t salt
• 1/4 t blk pepper
• 2 large eggs, lightly beaten
• cooking spray

Preparation

Step 1

Preheat oven to 350˚
Combine first 3 ingreds in Dutch oven; bring to a boil.
Cover, reduce heat & simmer 20 min or until tender.
Drain; partially mash with a potato masher.
Combine zucchini mix, rice, ched ch, sr crm, 2 T Parm ch, breadcrumbs, s & p, and eggs in a bowl; stir gently.
Spoon mix into a 9x13" cass coated with cooking spray; sprinkle with 2 T Parm.
Bake @ 350˚ for 30 min or until bubby.
Prepare broiler. Broil 1 min or until lightly browned.