Talley Farms Fresh Harvest


Summer Squash-Rice Casserole

From The Best of Cooking Light


8 cups sliced summer squash (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice
1 cup sour cream
1 cup (4 ounces) sharp cheddar cheese
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


Preheat oven to 350 degrees
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 squash mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan, bread crumbs, salt, pepper, and eggs in a bowl; stir gently. 
Spoon squash mixture into a 13x9 inch baking dish coasted with cooking spray, sprinkle with 2 tablespoons Parmesan.  Bake at 350 degrees for 30 minutes or until bubbly and golden. 
Preheat broiler.  Broil 1 minute or until lightly browned. 
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