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Cheesy Zucchini Rice Casserole

Cheesy Zucchini Rice Casserole
Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
12 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 1 cup uncooked long grain rice
  • 3 medium zucchini, cut into 1/8-inch slices
  • 1 can (4 ounces) chopped green chilies
  • 4 cups (16 ounces) shredded Monterey Jack cheese, divided
  • 2 cups (16 ounces) sour cream
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 large tomato, sliced

Directions

  • Cook rice according to package directions. In a large saucepan, cook
  • zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover
  • and simmer for 3-5 minutes or until zucchini is crisp-tender; drain
  • and set aside.
  • Place rice in a greased shallow 3-qt. baking dish. Layer with chilies
  • and 1-1/2 cups cheese. In a large bowl, combine the sour cream,
  • green pepper, onion, parsley, salt and oregano. Spread over cheese.
  • Layer with zucchini and tomato. Sprinkle with remaining cheese.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes
  • longer or until heated through and cheese is melted. Yield: 12
  • servings.
© Taste of Home 2013

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Cheesy Zucchini Rice Casserole (continued)

Nutrition Facts: 1 serving (3/4 cup) equals 290 calories, 18 g fat (12 g saturated fat), 60 mg cholesterol, 460 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g protein.
© Taste of Home 2013