Summer Squash Casserole

By Janes_kitchen

Ingredients

• 2 C uncooked instant brown rice, minute
• 2 C chicken stock, divided
• 3/4 C reduced-fat sour cream
• 1/3 C sliced green onions
• 1 tsp garlic salt, divided
• 1/2 tsp grd. black pepper, divided
• 3/4 C thinly sliced zucchini
• 3/4 C thinly sliced yellow squash
• 3/4 C shredded reduced-fat sharp cheddar cheese
• 1/3 C finely crushed pita chips (Stacy's)

Preparation

Step 1

preheat oven to 350
prepare rice according to pkg directions, substituting 1 3/4 C chicken stock for water

add remaining 1/4 C stock, sour cream, green onions, 1/2 tsp garlic salt & 1/4 tsp pepper to cooked rice, stirring well

pour rice mixture in bottom of shallow 1 1/2 qt baking dish
top evenly w/ zucchini & squash, overlapping slices
sprinkle w/ remaining 1/2 tsp garlic salt & remaining 1/2 tsp garlic salt & remaining 1/4 tsp pepper
cover w/ aluminum foil

bake for 30 min or until squash is tender
uncover
sprinkle w/ cheese
top evenly w/ pita chip crumbs
bake, uncovered for 5 min longer or until cheese melts