Planning My Thanksgiving Hearth: Day Five

Here's a new-to-us recipe for Thanksgiving, once again courtesy of Southern Living magazine.  I love squash of all kinds, and paired with cheese..mm..this one's sure to be a winner! Note the use of low-fat and fat-free ingredients, love it!

 Squash-Rice Casserole
Easy to prepare and rich in flavor, the casserole pairs fabulously with roasted chicken, ham, or pork chops. This simple dish has become a staff favorite, and we believe it will be right at home in your home, too.

Photo courtesy of Southern Living

• YIELD: 8 servings (serving size: 1 cup)

Ingredients

• 8 cups sliced zucchini(about 2 1/2 pounds)
• 1 cup chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 2 cups cooked rice
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1 cup fat-free sour cream
• 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
• Cooking spray

Preparation

Preheat oven to 350°.

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 zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned.

Nutritional Information

Amount per serving

• Calories: 197
• Calories from fat: 25%
• Fat: 5.5g
• Saturated fat: 2.7g
• Monounsaturated fat: 1.5g
• Polyunsaturated fat: 0.4g
• Protein: 12.7g
• Carbohydrate: 24g
• Fiber: 1.4g
• Cholesterol: 65mg
• Iron: 1.5mg
• Sodium: 623mg
• Calcium: 209mg 
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