Ingredients for Squash Rice Casserole Cooking Light
- Zucchini
- Onion
- 1 cup reduced sodium fat free chicken broth
- 1 1/2 cups cooked long-grain rice
- 1/2 cup fat free sour cream
- 1 cup shredded reduced-fat sharp cheddar cheese
- 4 tablespoons grated Parmesan cheese
- 1/2 cup Italian seasoned breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Cooking spray
- 1 medium butternut squash, peeled, seeded, and cubed
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How to Make Squash Rice Casserole Cooking Light
- Preheat oven to 350°F (175°C).
- In a large Dutch oven, combine 1 medium butternut squash (peeled, seeded, and cubed), 1 cup chicken broth, and 1 teaspoon salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is tender.
- Drain the squash, reserving about 1/4 cup of the cooking liquid. Partially mash the squash with a potato masher.
- In a large bowl, combine the mashed squash, 1 1/2 cups cooked long-grain rice, 1/2 cup light sour cream, 1 cup shredded cheddar cheese, 2 tablespoons grated Parmesan cheese, 1/2 cup breadcrumbs, 1/4 teaspoon black pepper, and 2 large eggs. Stir gently until well combined.
- Pour the mixture into a 13x9 inch baking dish coated with cooking spray.
- Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top.
- Bake for 30 minutes, or until bubbly and lightly golden.
- Preheat broiler to high.
- Broil for 1 minute, or until the top is lightly browned. Watch carefully to prevent burning.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
26g
Fat
9g
Carbs
8g
