Zucchini Rice Stuffing Casserole Recipe
A hearty baked casserole combining tender zucchini, fluffy rice, and savory stuffing mix into a golden, comforting side dish that comes together in under an hour.
Equipment
- 9x13 baking dish
- Large mixing bowl
- Skillet
- Saucepan
Ingredients
- 3 medium zucchini, diced
- 1 cup long grain white rice, uncooked
- 1 box (6 oz) stuffing mix, chicken or herb flavor
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter, melted
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- salt to taste
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 baking dish.
- Cook rice according to package directions, then set aside.
- Sauté diced zucchini and onion in butter over medium heat for 5 minutes until slightly softened. Add garlic and cook 1 more minute.
- Combine cooked rice, zucchini mixture, cream of mushroom soup, sour cream, chicken broth, half the cheese, pepper, and onion powder in a large bowl. Stir well.
- Spread the mixture evenly into the prepared baking dish.
- Mix dry stuffing mix with melted butter and a splash of broth until slightly clumped. Sprinkle over the casserole. Top with remaining cheese.
- Bake uncovered for 30 to 35 minutes until the top is golden and edges are bubbling. Rest 10 minutes before serving.
Notes
- Sauté zucchini before baking to prevent a watery casserole.
- Use fully cooked rice before adding to the mix.
- Let casserole rest 10 minutes after baking for best texture.
- Substitute Greek yogurt for sour cream to lighten the dish.