Zucchini Rice Stuffing Casserole (Printable Version)
Zucchini, rice, and cheddar with savory stuffing make this golden-baked casserole a family favorite.
# What You'll Need:
→ Vegetables
01 -
6 cups zucchini, sliced
02 -
1 cup onion, finely chopped
03 -
1 cup carrots, shredded
→ Base
04 -
1 cup cooked white rice
05 -
300 g cream of mushroom soup or cream of chicken soup
06 -
1 cup sour cream
07 -
1½ cups shredded cheddar cheese, divided
→ Seasonings
08 -
½ teaspoon garlic powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Topping
11 -
170 g seasoned stuffing mix
12 -
½ cup melted butter
# Steps To Follow:
01 -
Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 -
In a large skillet over medium heat, cook the zucchini, onion, and carrots in a small amount of oil or butter for 5 to 7 minutes until beginning to soften. Remove from heat.
03 -
In a large mixing bowl, combine the sautéed vegetables, cooked rice, soup, sour cream, 1 cup of cheddar cheese, garlic powder, salt, and black pepper. Mix thoroughly.
04 -
Evenly spread the mixture into the prepared baking dish. Top with the remaining ½ cup of cheddar cheese.
05 -
In a separate bowl, combine seasoned stuffing mix with melted butter until fully moistened.
06 -
Spread the stuffing mixture evenly over the filling in the baking dish.
07 -
Bake uncovered at 175°C for 30 to 35 minutes until hot, bubbling, and the topping is golden brown.
# Notes and Tips:
01 -
For a vegetarian option, select cream of mushroom soup instead of cream of chicken.
02 -
For advance preparation, assemble but do not bake; freeze, then thaw in the refrigerator before baking as directed.
03 -
This dish serves well as a main course for vegetarians or as a robust side for gatherings.