Squash-Rice Casserole

Easy to prepare and rich in flavor, the casserole pairs fabulously with roasted chicken, ham, or pork chops. This simple dish has become a staff favorite, and we believe it will be right at home in your home, too.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 8  cups  sliced zucchini(about 2 1/2 pounds)
• 1  cup  chopped onion
• 1/2  cup  fat-free, less-sodium chicken broth
• 2  cups  cooked rice
• 1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1  cup  fat-free sour cream
• 1/4  cup  (1 ounce) 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

Preparation

Preheat oven to 350°.

Combine first 3 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 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.

Nutritional Information

Calories:

197 (25% from fat)

Fat:

5.5g (sat 2.7g,mono 1.5g,poly 0.4g)

Protein:

12.7g

Carbohydrate:

24g

Fiber:

1.4g

Cholesterol:

65mg

Iron:

1.5mg

Sodium:

623mg

Calcium:

209mg