Zucchini Rice Casserole with Stuffing Mix (Print version)
A creamy zucchini rice casserole with stuffing mix, cheddar, tender vegetables, and a buttery crisp topping.
# Ingredients:
For the casserole
01 -
2 lb (900 g) zucchini, sliced into half-moons
02 -
1 teaspoon kosher salt, for drawing moisture from zucchini
03 -
4 tablespoons (56 g) unsalted butter, divided
04 -
1 small yellow onion, finely chopped
05 -
1 celery rib, finely chopped
06 -
1 medium carrot, shredded
07 -
2 cloves garlic, minced
08 -
2 cups (330 g) cooked long-grain white rice
09 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
10 -
1 cup (240 g) sour cream
11 -
1/2 cup (120 ml) vegetable broth
12 -
1 1/2 cups (170 g) shredded cheddar cheese
13 -
1/2 teaspoon black pepper
14 -
2 tablespoons chopped fresh parsley, optional
For the stuffing topping
15 -
1 package (6 oz / 170 g) herb-seasoned stuffing mix, divided
16 -
2 tablespoons (28 g) unsalted butter, melted
# Instructions:
01 -
Heat the oven to 375°F. Toss the zucchini with kosher salt in a colander and let it stand for 10 minutes. Pat dry with a clean towel.
02 -
Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, celery, and carrot and cook for 4 minutes. Add garlic and zucchini and cook 5-6 minutes, until the zucchini softens and the pan is mostly dry.
03 -
In a large bowl, stir together cooked rice, cream of mushroom soup, sour cream, vegetable broth, cheddar, black pepper, parsley, the cooked vegetables, and 2 cups of the stuffing mix.
04 -
Grease a 9x13-inch baking dish. Spread the rice and zucchini mixture evenly in the dish and cover tightly with foil.
05 -
Bake for 20 minutes, until the casserole is hot around the edges and beginning to bubble.
06 -
Toss the remaining stuffing mix with the melted butter. Remove the foil, scatter the buttered stuffing over the casserole, and bake uncovered for 15-20 minutes, until golden and crisp.
07 -
Let the casserole rest for 10 minutes before serving so the rice can settle and the creamy filling holds together.
# Good to know:
01 -
Best served warm as a side dish for roasted chicken, pork, turkey, or ham.
02 -
Use cooked and cooled rice for the best texture.
03 -
Choose vegetarian stuffing mix if serving this as a meatless side.