Zucchini and Squash Rice Casserole
- 1 c. dried instant brown rice
- 3 yellow squash (washed, peeled, and chopped)
- 2 zucchini (washed, peeled, and chopped)
- 1/2 c. chopped onion
- 1 can 98% fat free cream of mushroom
- 1/2 c. shredded reduced fat cheddar cheese
- 4 oz fat free cream cheese
- 1 tsp garlic salt
- 1/2 tsp pepper
1. Preheat oven to 350°F. On stove top, fill a large pot with water and wait for it to boil. Once the water starts to boil, place all your chopped squash and zucchini in the pot. Cook the vegetables until tender.
2. Prepare rice according to directions on the package.
3. Puree the squash, zucchini, and onions until no chunks.
4. In a mixing bowl, combine cream of mushroom, cream cheese, garlic salt, and pepper. Once those ingredients are blended, then pour in the puree vegetables. Lastly, mix in the shredded cheddar cheese and pour all ingredients into a casserole dish.
5. Bake for 40 minutes on 350°F. Pull the casserole dish out of oven and sprinkle a small amount of cheddar cheese. Bake for another 5 minutes.
Although Brandon didn't seem to enjoy it at first, he did go up and get seconds. So, who knows? But I enjoyed this dish and hope you do too!
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