Beau Gustafson
9 servings (serving size: about 1 cup)

Basmati rice and feta cheese distinguish this updated squash-rice casserole from its classic counterpart. Serve with roasted chicken or grilled chicken breasts.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.

Step 3

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.

Step 4

Place crackers in a food processor; process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle cracker crumb mixture evenly over rice mixture. Bake at 375° for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.

Ratings & Reviews

ConnieWeaver's Review

September 11, 2011
Very starchy! Lots of rice, which dilutes the flavors of the other ingredients. I might try this again with 2 cups of rice, rather than three.

EllenDeller's Review

May 01, 2011
This is absolutely delicious and easy to make. My only changes: DRAIN the squash after cooking (and save the 2/3 (!) cup of liquid for soup stock); use a tomato/basil feta cheese for more flavor. Add a little hot sauce or crushed red pepper. Other than that, I followed directions exactly and it is creamy, savory, flavorful, and even better warmed up for lunch. Makes a good vegetarian entree.