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Zucchini Rice Stuffing Casserole

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This comforting casserole layers tender zucchini, fluffy white rice, and savory stuffing with carrots and onion. Blended with sour cream and cream of chicken soup, then topped with a golden buttery crust, it's a satisfying family-style bake. The creamy interior and flavorful vegetables make this a crowd-pleaser that complements weeknight dinners or potluck tables. Simple steps let you assemble, bake, and serve a hot, cheesy dish everyone will love.

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Updated on Sun, 13 Jul 2025 18:49:41 GMT
A delicious Zucchini Rice Casserole with Stuffing Mix is presented on a plate. Pin it
A delicious Zucchini Rice Casserole with Stuffing Mix is presented on a plate. | myhomemaderecipe.com

Nothing beats the comfort of a zucchini rice casserole bubbling away in the oven on a busy weeknight. This recipe is pure family nostalgia with its creamy rice base, lots of veggies, and a golden stuffing topping that my kids always ask for second helpings of. You can make it ahead or serve it fresh and I always love its crowd-pleasing flavor.

I whipped this up for a neighborhood potluck the first time and watched the pan disappear in minutes. Everybody wanted the recipe and it has since become a regular comfort dish at our house.

Ingredients

  • Zucchini: Sliced fresh and full of water, add bulk and mild flavor, choose smaller zucchini for tenderness
  • Onion: Chopped, brings savory depth and sweetness, pick yellow or white for the richest taste
  • Carrots: Shredded, a touch of color and mild earthiness, choose firm carrots for best texture
  • Cooked white rice: Jasmine or long grain for sturdy fluffiness, cook it ahead or use leftovers
  • Sour cream: Gives the casserole its creaminess and tang, choose full fat for the richest bite
  • Cream of chicken soup: Creates that classic creamy backbone, use low sodium or homemade if preferred
  • Stove Top stuffing mix (chicken flavor): The secret to a crispy topping and extra herby flavor, look for a box with plenty of dried herbs
  • Butter: Softened, adds flavor and helps crisp the topping, use real butter for best results
  • Salt and pepper: Optional finishers, adjust to your liking and taste before baking

Instructions

Prepare the Oven and Pan
Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and grease a 9 by 13 inch baking dish to prevent sticking
Prep the Vegetables
Combine the sliced zucchini, chopped onion and shredded carrots in a large bowl and toss or mix by hand to combine
Mix the Base
Add cooked rice, sour cream and cream of chicken soup to the vegetables. Mix thoroughly until every bite will have a bit of everything
Incorporate the Stuffing Mix
Gently fold in the dry Stove Top stuffing mix. Spread it through the mixture so there are herby crunchy pieces throughout
Add Butter and Season
Melt your softened butter until pourable but not hot. Drizzle it evenly over the casserole mixture then stir in. Adjust with salt and pepper if needed but remember the soup and stuffing mix already add flavor
Bake the Casserole
Pour everything into your prepared baking dish and smooth the top. Bake uncovered for 30 to 35 minutes until the top is golden brown and the edges are bubbling
Cool and Serve
Remove from the oven and let cool for 5 to 10 minutes so the casserole sets slightly before slicing and serving
A white plate with a rice and vegetable dish on it. Pin it
A white plate with a rice and vegetable dish on it. | myhomemaderecipe.com

The stuffing mix is my favorite part since it turns crisp and golden on top. There is always a happy silence at the table while everyone gets that first crunchy forkful. I remember my grandmother always made sure to sneak in extra butter for the topping and it makes the most irresistible crust.

Storage Tips

Let the casserole cool completely then cover tightly and refrigerate for up to three days. You can also portion and freeze individual servings for up to two months which makes it perfect for meal prep or quick lunches. Thaw in the fridge and reheat in the oven so the topping crisps up again.

Ingredient Substitutions

You can swap the cream of chicken soup for cream of mushroom or celery if you want a vegetarian version. Just make sure to check the seasoning since some canned soups are saltier than others. Use Greek yogurt in place of sour cream for extra tang or a lightened up dish.

Serving Suggestions

Serve as a stand alone meal or as a side for roast chicken, pork chops or grilled salmon. I also like to pair it with a simple green salad to keep things light. The casserole can be dressed up with extra fresh herbs like dill or parsley right before serving.

A Bit of History

Casseroles like this became popular in North America in the mid twentieth century thanks to their convenience and use of canned soups and mixes. Generations later their cozy appeal is only stronger. I love how this recipe mixes homey elements from past decades and fresh garden produce.

A plate of food with a rice and vegetable casserole, including zucchini and carrots. Pin it
A plate of food with a rice and vegetable casserole, including zucchini and carrots. | myhomemaderecipe.com

This casserole is the kind of dish everyone comes back for. It is cozy, satisfying, and always a winner at the table.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, brown rice works well for added nutrition, but adjust for its longer cooking time before adding.

→ Is it possible to use a different soup base?

Cream of mushroom or celery soup can be substituted for the cream of chicken to suit dietary preferences.

→ Can the casserole be made ahead of time?

Absolutely! Assemble, cover, and refrigerate up to a day ahead, then bake when ready to serve.

→ How do I keep the casserole from getting soggy?

Drain excess moisture from zucchini and make sure rice is cooked thoroughly before mixing.

→ What side dishes pair well with this?

Serve alongside a crisp green salad, roasted vegetables, or fresh fruit for a balanced meal.

→ Can this dish be frozen?

Yes, freeze before baking for best texture. Thaw in the refrigerator overnight before cooking.

Zucchini Rice Stuffing Casserole

A hearty casserole of zucchini, rice, and stuffing blended with vegetables and creamy sauce, baked to golden perfection.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Susan

Category: Side Dishes

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (One 33x23 cm casserole, cut into 8 portions)

Dietary: ~

Ingredients

→ Vegetables

01 6 cups (approx. 900 g) zucchini, thinly sliced
02 1 cup (150 g) onion, finely chopped
03 1 cup (110 g) carrots, coarsely shredded

→ Grains and Starches

04 1 cup (180 g) cooked white rice (long grain or jasmine)

→ Dairy and Eggs

05 1 cup (240 g) sour cream
06 1/2 cup (115 g) unsalted butter, softened

→ Soups and Mixes

07 1 can (298 g) cream of chicken soup
08 1 box (170 g) chicken-flavored stuffing mix

→ Seasonings

09 Salt, to taste
10 Freshly ground black pepper, to taste

Instructions

Step 01

Preheat oven to 175°C. Lightly grease a 33x23 cm baking dish.

Step 02

In a large mixing bowl, combine sliced zucchini, chopped onion, and shredded carrots. Mix thoroughly.

Step 03

Add cooked white rice, sour cream, and cream of chicken soup to the vegetables. Mix until homogeneous.

Step 04

Gently fold in the chicken-flavored stuffing mix, ensuring even distribution throughout the mixture.

Step 05

Melt the softened butter and drizzle over the casserole mixture. Stir well to combine. Season with salt and black pepper to taste.

Step 06

Pour the prepared mixture into the greased baking dish, spreading it evenly. Bake for 30–35 minutes, or until the top is golden and the dish is bubbling.

Step 07

Remove from the oven and allow to cool slightly before portioning and serving.

Notes

  1. For enhanced flavor and presentation, garnish with freshly chopped herbs or grated cheese before baking.

Tools You'll Need

  • Large mixing bowl
  • 33x23 cm oven-safe baking dish
  • Wooden spoon or spatula
  • Measuring cups
  • Oven

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk, gluten, and wheat; may contain traces of soy and eggs depending on stuffing mix and soup ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~