Thursday, January 1, 2015

Zucchini Rice Casserole


I got this recipe from a pot luck a long time ago. When I had it I immediately loved it but then I forgot about it until recently I got a craving. The ingredients are simple and with some of my Pampered Chef products it was even easier to make. 


I didn't have any onions so I used the Pampered Chef Three Onion Seasoning. I also used the Garlic & Herb Seasoning as well as the Sweet Basil Seasoning. Cutting up the zucchini is pretty easy but can be time consuming and getting all the pieces the same thickness can be a challenge but not with the Pampered Chef Spiral & Slice which quickly slices everything the same thickness. Instead of using fresh tomatoes as the recipe calls for, I used left over Canned Stewed Tomatoes that I had in my fridge and used my Salad Choppers to chop the tomatoes in a snap without the mess. I also baked this casserole in my Deep Covered Baker which makes storing the left overs in the fridge later as simple as putting the cover on ..and storing it prepared ahead of time a no-brainer. 



What you need:
3 cups cooked white rice
Small can of mild green chilies
2-3 cups of Colby Jack cheese (or Monterey Jack)
3-4 sliced and par-cooked zucchini 
1 1/2- 2 cups sour cream
1 tsp garlic salt
1 tsp oregano
2 tbl chopped green onion and parsley
(Seasonings can be replaced with the Pampered Chef Seasonings listed above)

Preheat oven to 375. Mix sour cream with garlic salt and other herbs/ seasonings. In a baking dish layer the ingredients.. Rice, green chillies, half the cheese, tomatoes, zucchini, sour cream mixture, and top with cheese. Bake at 375 for 30-45 min or until cheese is melted and sides start to get bubbly. 

Mmmmm!



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