So I think I should read these recipes before I dive in. I can’t believe I still haven’t learned my lesson after how many times that’s backfired along this cooking adventure.
That’s why I ended up with enough Zucchini Rice Casserole to feed my family (and some guests) and then freeze two more dinners worth. Moral of the story: It feeds an army. Cut it in half if you aren’t a leftover fan.
I sauteed the leftover casserole in a non-stick pan with a splash of water and it was the best cheesiest comfort food!
I think I got carried away with another excuse to cook zucchini. Oops!
Zucchini Rice Casserole
6 small zucchini, thinly sliced
3 cups rice, cooked
4 cups turkey or chicken, cooked and cubed
1-16 oz. can chopped tomatoes, drained
2 2/12 cups monterey jack cheese, grated
1 3/4 cup sour cream
1-10.5 oz can cream of chicken soup
1-4 oz can green chiles, diced
2 Tbsp parsley, chopped
2 Tbsp green bell pepper, chopped
2 Tbsp green onion, chopped
3/4 tsp oregano
3/4 tsp garlic salt
1/2 tsp each salt and pepper
Preheat oven to 350 degrees.
Boil a pot of water then add sliced zucchini. Cook until “tender-crisp”. (You should be able to poke it with a fork with slight resistance.) Drain well.
Mix all sauce ingredients together.
In a greased 3-quart casserole dish layer as follows: rice, 1 cup of sour cream sauce, turkey or chicken, cheese, zucchini, tomatoes, remaining sauce and parsley.
Bake 45 minutes. Let stand a few minutes before serving.
Slice the zucchini about 1/4″ thick or less then get it in the boiling water.
Mix the sauce ingredients all at once.
The sauce, then chicken.
Zukes…make sure they’re well drained.
Tomatoes…drain them too!
Sauce, parsley and then oven time.
How many armies do you usually try to feed with one casserole?