The kids had no idea the zucchini was in there we have a lot shredded. Will put in my regular recipe rotation. Over all the dish was good but not great. Hi! It is just like broccoli rice casserole except, in place of the broccoli I’ve used both zucchini and yellow squash. (If you're adding extra shredded cheese, I would put that on when there's about 15 to 20 more minutes to cook. Combine zucchini mixture, rice, sour cream, Greek yogurt, Cheddar cheese, 2 tablespoons Parmesan cheese, black pepper and eggs until ingredients are mixed together well. and it doesnt even taste healthy. I also used long grain brown rice instead of white rice which my husband loves!! While it takes a little time to prepare it is worth the rave reviews it gets! Mix and season to taste with salt and pepper. We love this recipe as well, and I’m about to make it for the 4th time. Preheat oven to 350°F Pour water into the bottom of a 9 x 13 casserole dish. Required fields are marked *. I will substitute cream of chicken for the mushroom sometimes or use one chicken and one mushroom. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk. Use your imagination and see what happens. A mix of whole wheat panko bread crumbs (these are the kind I buy) with some herbs, spices, and more Parmesan gives the casserole a crispy crust that seals the deal and makes this recipe a total winner. 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic, 1 (8 ounce) can sliced water chestnuts, drained. Offers may be subject to change without notice. this link is to an external site that may or may not meet accessibility guidelines. Can be made ahead and refrigerated before baking. With layers of rice, zucchini, cheddar cheese, and saucy ground beef how can you go wrong? Layers of seasoned chicken topped with zucchini and tomatoes and loaded with cheese. I used green beans instead of zucchini. I like to use brown rice not only for its nutritional value but also because it’s filling, nutty, and flavorful. Follow with layers: sliced tomato, cheese, sliced onion, chopped bacon. This risotto is perfect for a side or main dish. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Hearty and tasty! Spread mixture into prepared pan. Thank you for taking the time to leave a comment! 368 calories; protein 6.6g 13% DV; carbohydrates 35.3g 11% DV; fat 22g 34% DV; cholesterol 15.7mg 5% DV; sodium 869mg 35% DV. Then we get to the really good stuff — cheese! Life can be complicated, cooking shouldn't be! Congrats! Cook over medium heat until bubbling and thickened, 3 to 4 minutes. I did not care for them. This was a hit with dinner guests and family. Marsala Chicken-and-Mushroom Casserole KrystinRyan. Great recipe! Info. Place mixture in a greased 9 x 13 baking dish. Sprinkle with garlic powder, oregano, and seasoned salt. When the rice is done, stir in the sausage and cheese sauce. Cover and bring to a boil over medium-high heat and cook covered for 20 minutes or until tender. Add basil. This dish is delicious! Not your typical leftover turkey recipe but SO delicious. Bake for 45 minutes. Zucchini Rice Casserole is a side dish I make a lot. to brown the top. Add the zucchini and mushrooms and saute for 3 minutes more. All Right Reserved. EatingWell may receive compensation for some links to products and services on this website. I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more. It's possible, and I'm here to help. We added a little more salt and used vegetable broth. Hi, I'm Rachel! The zucchinis just keep coming and coming. 21.8 g Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition this link is to an external site that may or may not meet accessibility guidelines. Layer zucchini in the bottom of the dish. Zucchini Mushroom Risotto Recipe {One Pot}, ZUCCHINI MUSHROOM RISOTTO RECIPE {ONE POT}, medium zucchini halved and sliced into 1/2 inch pieces, The Holiday Flavors of Rioja: Spanish Spiced Turkey. Scalloped Sweet Potatoes with Bacon and Gruyere, Barley, Bulgur, and Vegetable Vegan Casserole, 8 cups sliced zucchini (about 2.5 pounds), 1/2 cup plain Greek yogurt (nonfat is fine). I personally think that when you make risotto, finding the perfect ratio between rice and liquid is important. My recipe calls for ground beef cooked with bell peppers, drained, & added to mix. Add the zucchini and mushrooms and saute for 3 minutes more. 1 ½ cups 1 1/2 cups long-grain brown rice, 4 cups 4 cups diced zucchini , and/or summer squash (about 1 pound), 2 eaches red or green bell peppers, chopped, 2 cups shredded pepper Jack cheese, divided, 1 cup fresh or frozen (thawed) corn kernels, 4 ounces 4 ounces reduced-fat cream cheese , (Neufchâtel), © 2020 is part of the Allrecipes Food Group. Heat the remaining 1 tablespoon of oil and saute the remaining cup of onions for 3 minutes, then add the tomatoes and chili powder. If desired, broil briefly (watch closely!) BTW we're happy to have found the Neufch ótel... we're definitely going to switch! Add 1/2 of the zucchini slices in a layer on top of the rice, then layer the sliced mushrooms on top of that. I only used zucchini and baby Bella mushrooms in this Zucchini Mushroom Risotto, but feel free to add other vegetables of your choice. It is very satisfying, rich in flavors and texture. Subscribe and get every recipe delivered to your email! So glad to hear that you like it! This is delicious in it's original form BUT it works great for leftover Thanksgiving turkey. Tip: To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. COOKING LSL is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amount is based on available nutrient data. Delicious! Preheat oven to 350°F. Prepared as per the recipe and to be quite honest it tasted really bland. This looks amazing. Set aside. Zucchini Rice Casserole is a side dish I make a lot. The base for this recipe is a basic creamy cheese sauce with the rice. Very easy to make. Add 1/4 cup chicken stock and stir. Pros: It can be modified to be vegetarian without loosing its great taste. Bake for 30 minutes or until golden brown and heated through. We made some modifications though. Pros: Filling healthy a mixture of favors Cons: Takes a long time to prepare. You’re not drowning those sorrows in an entire chocolate cake or even a burger and fries. Included in this zucchini rice casserole are the obvious ingredients: zucchini and rice. Wow, thank you! In a large pot, combine zucchini, onion, and chicken broth. Layer half the vegetables in an 8-inch by 8-inch casserole or glass baking dish, mixing up the colors … This risotto is perfect for a side or main dish. I shredded the zucchini put in a cup of celery and omitted the water chestnuts. This ground beef rice casserole with zucchini is the epitome of comfort food. Really tasty! Pour rice into a 9-by-13-inch baking dish. Let stand for about 10 minutes before serving. Had to watch it a bit more but turned out great. I guess at this point you can probably tell that I've been a little fixated on zucchini recipes and with good reason. Have a seat at my table...let's chat, eat, and have fun! Didn't have chestnuts so added a can of bamboo shoots and some red pepper for color! sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. The best part of this zucchini rice casserole, though, is that you’re still eating something nutritious. Cheesy, comforting, and filling, zucchini rice casserole is going to become a favorite around any family table. – a few small changes: I used vegetable stock and I sautéed instead of boiled the zucchini and onion (and couple cloves of garlic) for better flavor and texture. So not worth cooking again. 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