Squash Rice Casserole Cooking Light Recipes

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SQUASH RICE CASSEROLE (COOKING LIGHT)



Squash Rice Casserole (Cooking Light) image

This hearty (but healthy) vegetarian main is based on a recipe from "Cooking Light" magazine. This recipe works well with substitutions. You can use whatever vegetables you have on hand (eg. substituting another squash for the zucchini). It's a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time. Enjoy!

Provided by blucoat

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

6 cups sliced zucchini (about 2 pounds)
2 cups sliced mushrooms
1 cup chopped onion
2 minced garlic cloves (optional)
1/2 cup reduced-sodium fat-free chicken broth (or vegetable broth)
2 cups cooked white rice or 2 cups cooked brown rice
1 cup shredded reduced-fat sharp cheddar cheese or 1 cup shredded reduced-fat swiss cheese
1/4 cup nonfat sour cream
3/4 cup fat-free cottage cheese
1/4 cup grated fresh parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
cooking spray

Steps:

  • Preheat oven to 350°.
  • Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
  • Combine zucchini mixture, rice, cheddar (or swiss) cheese, cottage cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
  • Preheat broiler. Broil 1 minute or until lightly browned.

SQUASH-RICE CASSEROLE (COOKING LIGHT)



Squash-Rice Casserole (Cooking Light) image

From Cooking Light November 2000 Serving size is 1 cup Cooking light stats: Calories 197, Fat 5.5, Protein 12.7 g, Carb 24 g, Sodium 623 mgs.

Provided by Krista Roes

Categories     Vegetable

Time 56m

Yield 8 1 cup portions, 8 serving(s)

Number Of Ingredients 12

8 cups zucchini, sliced
1 cup onion, chopped
1/2 cup reduced-sodium fat-free chicken broth
2 cups cooked rice
1 cup fat free sour cream
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
cooking spray

Steps:

  • Preheat oven to 350.
  • Combine first 3 ingredients in a Dutch oven, bring to boil.
  • Cover, reduce heat and simmer 20 minutes or until tender.
  • Drain, partially mash with a potato masher.
  • Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  • Spoon into 13x9 baking dish coated with cooking spray.
  • Sprinkle 2 tablespoons Parmesan cheese on top.
  • Bake for 30 minutes or until bubbly.
  • Preheat broiler.
  • Broil for 1 minute or until lightly browned.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

MAKEOVER SUMMER SQUASH CASSEROLE



Makeover Summer Squash Casserole image

With a buttery cracker topping and lots of cheese, this lightened up classic casserole from Lisa Eldridge of Topeka, Kansas makes a guilt-free side dish at any meal. "I got the original recipe from a friend," Lisa notes. "And it is excellent."

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
2 tablespoons butter, divided
2 garlic cloves, minced
6 tablespoons all-purpose flour
4 large eggs
4 large egg whites
2 cups 2% milk
4 cups shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
12 reduced-fat butter-flavored crackers, crushed

Steps:

  • Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside. , In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes. , Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 13g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

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