Squash-Rice Casserole

8 cups sliced zucchini (about 2 ½ pounds)

1 cup chopped onion

½ cup chicken broth

2 cups cooked rice (I used the ready to serve bag of brown rice.  Its 2 cups for the bag)

1 cup fat free sour cream

1 cup shredded reduced fat sharp cheddar cheese

¼ cup grated fresh parmesan cheese, divided

¼ cup Italian seasoned breadcrumbs

1 tsp salt

¼ tsp pepper

2 eggs, lightly beaten

  1. Preheat oven to 350
  2. Combine first 3 ingredients in a saucepan and bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender.  Drain (just realized I forgot to drain and mine was yummy!); partially mash with a potato masher.  Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 Tbsp parmesan cheese, breadcrumbs, salt pepper, and eggs in a bowl; stir gently.  Spoon mixture into a baking dish; sprinkle with the rest of parmesan cheese.  Bake at 350 for 30 minutes.
  3. Preheat broiler
  4. Broil 1 minutes or until lightly browned

Yields 8 servings of 1 cup each for 4 ww points

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