Zucchini and Rice Casserole

We got so much fresh zucchini and summer squash from family and friends that I had a whole drawer full in the fridge and while I knew I'd make up a few batches of our favorite squash casserole recipe and a few loaves of zucchini bread, I also new we needed a few new recipes to try.

I  finally settled on trying a squash casserole with rice and cheese since those types of dishes tend to go over well in this house and  with just a few small tweaks we eagerly dug into our new zucchini and rice casserole.

My husband claims this was his new favorite recipe!

Here's how to make it:

Ingredients:
8 or so cups of sliced zucchini and summer squash
2 cups cooked rice
1 cup shredded Monterey Jack cheese
1 cup sour cream
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
2 teaspoons Italian seasonings
1 Tablespoon dried onion flakes
1/4 cup Pepperidge Farm Corn Bread Classic Stuffing mix
Salt and Pepper to taste

Bring zucchini and squash to a boil in a large covered pot then simmer for 20 or so minutes until tender.  Drain.

In a large bowl combine cooked squash with all other ingredients mixing well to combine.

Spread into a greased 13 x 9  baking dish and bake at 350 degrees for 30 minutes until cheeses begin to brown and the sauce begins to bubble.

Serve while it's nice and hot!

Linking Up With:

Miz Helen's Country Cottage