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
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Zucchini Rice Casserole