Description
A simple, comforting baked casserole combining fresh zucchini and rice with a creamy binder.
Ingredients
Scale
- 2 cups cooked white rice
- 3 medium zucchini, shredded
- 1 medium onion, chopped
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×9 inch baking dish.
- Place the shredded zucchini in a colander and press out excess moisture. Discard the liquid.
- In a large bowl, combine the cooked rice, drained zucchini, chopped onion, cream of mushroom soup, milk, 3/4 cup of the cheddar cheese, salt, and pepper. Mix until all ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, mix the melted butter with the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake for 25 minutes.
- Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top.
- Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a vegetarian option, confirm your cream of mushroom soup does not contain meat broth.
- You can substitute cream of chicken soup for cream of mushroom soup if desired.
- To make ahead, assemble the casserole completely, cover, and refrigerate for up to 24 hours. Add 10 minutes to the initial baking time if baking directly from the refrigerator.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
- Cholesterol: 30