Zucchini Casserole

Looking for something a little different to bring to Thanksgiving this year? Try this! It’s really easy and delicious.

Serves 4-6

  • 2 cups uncooked Minute Rice
  • 2 small zucchini
  • 1 large onion
  • 2 large tomatoes
  • 1 lb. cooked bacon crumbled
  • 11 or 12 oz. bag shredded sharp cheddar cheese
  • Bread crumbs
  • Salt and pepper to taste
  • Water or chicken stock

Pre heat oven to 350°.

Pour minute rice in the bottom of a casserole dish. How much you need will depend on how big the casserole dish. It should cover the bottom of the casserole without you being able to see the bottom of the dish.

Dice the zucchini into small pieces and put on top of the rice.

Dice the onion and sprinkles it over the top of the zucchini.

Dice the tomato and sprinkle over the top of the onions.

Sprinkle with salt and pepper to taste.

Pour in chicken stock or water. You will not need much as the vegetables will cook down a bit and add moisture to the casserole so that the rice will cook properly.  Only use about 1 to 1 ½ cup of fluid.

Sprinkle the shredded cheese all over the top, then the crumbled bacon, then the bread crumbs as heavy or light as you want.

Cover with foil and bake at350° for about 30 minutes.  Remove foil and bake for another 15 to 20 minutes or until cheese is melted and bread crumbs are lightly browned.  It may take up to an hour to bake completely.

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