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Zucchini Rice Casserole with Stuffing Mix

Savory Zucchini Rice Casserole with Stuffing Mix Made Easy

Discover a delightful weeknight treasure with this Zucchini Rice Casserole with Stuffing Mix, a family favorite that’s quick to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Zucchini Adds moisture and nutrients; swap with yellow squash for a unique flavor twist.
  • 1 cup Chopped Onion Provides aromatic flavor; shallots can be used for a milder taste.
  • 1 cup Shredded Carrots Contributes sweetness and vibrant color; bell peppers or corn can be great alternatives.
  • 2 cups Cooked White Rice Offers structure and heartiness to the dish; try brown rice for additional health benefits.
  • 1 cup Sour Cream Enhances creaminess; Greek yogurt can replace it for a tangy kick or a dairy-free option.
  • 1 can Cream of Chicken Soup Ensures a rich and creamy texture; opt for vegetable-based soup for a vegetarian twist.
  • 6 ounces Stove Top Stuffing Mix The star ingredient that lends flavor and texture; distribute evenly without overmixing.
  • 2 tablespoons Butter Adds richness to the combination; consider olive oil for a lighter variation.
  • 1 teaspoon Salt Essential for flavor enhancement; adjust according to your personal taste.
  • 1 teaspoon Pepper Essential for flavor enhancement; adjust according to your personal taste.
Optional Toppings
  • 1 cup Shredded Cheese For extra richness, blend in your choice of cheddar or mozzarella before baking.
  • Fresh Herbs A sprinkle of parsley or thyme can brighten up the dish’s final presentation.
  • 1 cup Panko Breadcrumbs Add a crunchy topping by mixing them with a bit of melted butter for an extra layer of texture.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • spatula
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine the sliced zucchini, chopped onion, and shredded carrots. Toss until well mixed.
  3. Stir in the cooked white rice, sour cream, and cream of chicken soup, mixing until cohesive.
  4. Gently fold in the Stove Top stuffing mix, being careful not to overmix.
  5. Melt some butter and drizzle over the casserole mixture. Season with salt and pepper.
  6. Pour the mixture into your prepared baking dish, spreading it evenly.
  7. Bake in the preheated oven for 30 to 35 minutes until the top is golden brown and bubbly.
  8. Let the casserole cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Consider making the casserole a day ahead and refrigerating it overnight. Always taste and adjust seasoning before baking.

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