Best 2 Squash Rice Casserole Cooking Light Recipes

Indulge in a hearty and comforting culinary experience with our flavorful Squash Rice Casserole, a delectable dish that combines the natural sweetness of butternut squash, the fluffy texture of rice, and a medley of savory ingredients. This casserole is a perfect blend of flavors and textures, making it a delightful addition to your dinner table. With three enticing variations to choose from, you can customize your casserole to suit your preferences.

1. **Squash Rice Casserole:**

- A classic recipe that showcases the harmonious balance of butternut squash, rice, and a creamy sauce, topped with a golden brown cheese crust.

2. **Chicken and Sausage Squash Rice Casserole:**

- A protein-packed variation that introduces succulent chicken and savory sausage to the mix, creating a hearty and flavorful casserole that will satisfy even the most discerning palates.

3. **Roasted Vegetable Squash Rice Casserole:**

- A vibrant and colorful twist that incorporates roasted vegetables like bell peppers, zucchini, and mushrooms, adding an extra layer of texture and nutrition to the casserole.

Each variation offers a unique taste experience, catering to different dietary preferences and culinary desires. Prepare to embark on a culinary adventure as you explore the diverse flavors of our Squash Rice Casserole.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips for Making the Best Squash Rice Casserole:

- For the creamiest casserole, use heavy cream instead of milk. - Add a cup of cooked, shredded chicken or turkey for a protein-packed meal. - For a vegetarian version, replace the chicken broth with vegetable broth and add a cup of chopped, cooked vegetables like broccoli, carrots, or zucchini. - If you don't have cooked rice, you can use instant rice or cook it according to the package directions before making the casserole. - If you want a crispy topping, sprinkle some bread crumbs or grated Parmesan cheese on top of the casserole before baking. - Feel free to experiment with different types of squash, such as butternut squash, acorn squash, or kabocha squash. - Leftover casserole can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Conclusion:

Squash rice casserole is a comforting and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and packed with flavor, making it a perfect meal for busy weeknights. With its creamy texture, cheesy topping, and hearty ingredients, this casserole is sure to become a family favorite. So next time you're looking for a quick and easy meal that's both delicious and nutritious, give squash rice casserole a try!