Squash Casserole With Rice
A hearty squash casserole with rice and cheese, offering comforting flavors perfect for family dinners or potlucks. Nutritious and easy to prepare.
Ingredients
Instructions
- Boil 1 cup water with 1/4 teaspoon salt.
- Add rice and chopped onion; reduce heat, cover, and simmer until rice is tender.
- Cut squash into 1/2-inch slices.
- Boil 1/2 cup water with 1/4 teaspoon salt.
- Add squash and chopped green pepper; cook about 5 minutes until squash is tender.
- Remove from heat and drain.
- Add tomato sauce and cooked squash to the rice mixture; mix lightly.
- Place the mixture in a 1 1/2-quart casserole dish.
- Top with shredded cheese and grated Parmesan cheese.
- Bake uncovered at 325°F for 20 minutes.
Tips & Substitutions
To enhance the flavor, consider sautéing the onion before adding it to the rice. If you don't have rice on hand, quinoa or couscous can be used as a substitute. For a creamier texture, add a dollop of sour cream or cream cheese to the mixture. You can also include other vegetables like zucchini or mushrooms for added nutrition. This dish is a delightful addition to any vegetarian recipes collection.
Serving Suggestions
This squash casserole pairs beautifully with a fresh garden salad or steamed vegetables for a light meal. It also complements grilled chicken or fish for a more hearty dinner. Serve it alongside warm bread, such as Frozen Crescent Rolls, for a comforting experience. This dish can be a great side for gatherings or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole With Rice contains roughly 185 calories, with 6g protein, 27g carbohydrates, and 6g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2173mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash?
Yes, you can substitute other types of squash like zucchini or yellow squash. The cooking time may vary slightly, so keep an eye on them to ensure they don’t become too soft. Mixing different squashes can also add a fun variety of flavors and colors to your casserole.
Is there a way to make this dish gluten-free?
Absolutely! Simply replace the rice with a gluten-free grain like quinoa or use gluten-free pasta. Ensure that all other ingredients, especially the cheese and tomato sauce, are labeled gluten-free. This way, you can enjoy a delicious meal without gluten.
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day ahead. Assemble it in the casserole dish, cover it tightly, and refrigerate. When ready to bake, remove it from the fridge and let it sit at room temperature for about 20 minutes before baking. This makes it convenient for busy days or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).