Squash-Rice Casserole

OMG. The only thing I did different than thw recipe was add fresh sage and Parsley to the top as my plants are growing wild this year. But overall, 10/10 I don't know if there will be leftovers! I do want to add: squash, zucchini, and onion also came from my garden, so fresh veggies may have helped! Definitely saving this for later on in the future

This is an excellent recipe; I have made it once or more each year – as written – since it was originally published in Cooking Light in the late 1990s. It is a win-win recipe. Today, however, I went rogue; I am one month away from retirement, just purchased a KitchenAid spiralizer attachment, and feeling feisty. I morphed the zucchini into zoodles, used the KA gizmo to thinly slice a Vidalia onion, then chopped both. My on-hand green onions were in use-them-or-lose-them state, so they entered the party. Finally, my boxed rice on hand was Uncle Ben’s wild so I made it but added an extra ½ cup broth because it seemed wise. Using diced raw zoodles and onions for the casserole resulted in a neat final-product crunch. Long story short: this is a terrific recipe game for all manner of modifications – especially fresh garden goods.

Used leftover brown rice and added wild rice too for a little extra crunch. So good! Have made with Greek yogurt when I didn't have sour cream and you'd never notice a difference. Have also subbed half summer squash as other readers have to rave reviews. Love, love this recipe!

This is really good.  does just as well with 1/2 zucchini squash and 1/2 yellow squash.  I make for my parents every summer they are here.  I usually have a lot of zucchini from my garden and this is one of my go to recipes.  YUM!

I can see why others added chicken and made it a main course. Will do that next time.

This was a tremendous hit with everyone i made this for. I used half yellow squash and half zucchini and i added about 1/2 more cheddar than the recipe called for. There wasn't a chance of leftovers, as everyone got two or three servings!

Warm and creamy, much like the casseroles of my childhood. Great tender zucchini, but I like the idea of using half yellow squash next time. Would sprinkle breadcrumbs on top for added crunch.

I have made this for several potlucks now and always get tons of compliments. My husband really likes this as well. I add fresh garlic, fresh parsley and finely chopped mushrooms. This is becoming a go to weeknight recipe for us. It's easy to pack for lunches with just about any kind of meat on the side.

Perfect side dish - this time I served with fish.

Made this last night. Went really well with broiled fish. Tastes similar to a broccoli rice casserole. Really good flavor. I substituted plain fat-free yogurt for the sour cream. I added extra cheese on top.

Great way to get my kids to eat veggies. I always use brown rice and often sub frozen spinach and chopped broc for the zucchini. They say it tastes kind of like mac and cheese. (I admit, I often add more cheese than called for. But they love it.)

Fantastic. Used brown rice, subbed 1/2 cup cottage cheese for sour cream and added 1/4 cup sliced basil.

This recipe was awesome. I cut the zucchini in half, and replaced it with about a cup of chopped cooked ham. Came out just like a quiche.

I added garlic, chopped yellow and red peppers, and a tsp. of dried basil and used egg substitute. Served a main course along side CL cornmeal scones, roasted beets with feta sprinkled on top, and steamed beet greens. Made 1/2 the recipe for two people. Husband ate 2 servings, I ate 1, and now have a nice lunch to heat up tomorrow at work!

I brought this dish for Thanksgiving this year and it was a big hit. I made it with brown rice and everyone loved it. I would definitely make it again.

This is a good side dish, we made this per the recipe, but I might try "spicing it up some with red pepper flakes, etc. next time. Could still use a kick in my opinion.

This is such a wonderful change from just old squash. I combined zucchini and yellow squash and found it very flavorful! I also used Cojack cheese instead of cheddar, since I like a milder flavor. My husband even liked it!

My all-time favorite squash casserole recipe. However, I did make some changes. Like many people, I substituted cooked brown rice for the regular rice and I also used a combination of 4 cups zucchini and 4 cups yellow squash . Also, I used 1/2 cup fat-free sour cream and a 1/2 cup low-fat cottage cheese. Finally I added a tsp of paprika and a 1/4 tsp ground coriander. This is indeed a fantastic side dish that work particularly well for potlucks.

This is really good! Did not drain squash because rice was a bit dry. THink it could use a bit more spice, garlic maybe or nutmeg? Husband loved it. Would work well as a one dish meal with added chicken. Served with chicken, think it would pair well with tenderloin or pork chops, even turkey. Will make again. Makes a lot!

I thought this was great. My husband absolutely loved it - we've had leftovers for three days now. After reading some reviews about blandness I added some S&P, but I actually don't think it needed it. It gets most of its flavor from the cheese, so use good fresh parm. I used regular cheddar (not low fat) and added some mushrooms. I also took the advice of other reviewers and sautéed the onion with garlic before adding the zucchini. YUM!

I would have rated this recipe higher except that I cooked the zucchini along with a cup of carrots cut into matchsticks and one cup of thinkly sliced red pepper over moderate heat in a covered frying pan coated with cooking spray until just slightly crisp-tender (about 20 minutes), stirring occasionally. I almost always follow a recipe to the letter the first time I try it but I was afraid that simmering the zucchini for 20 minutes in chicken broth would make them too mushy. The carrots and red pepper added color and extra taste, and I was pleased with the texture of the veggies after baking. I also halved the recipe because it was just my husband and me. Served it alongside panko-crusted boneless porkchops. The end result was delicious and worthy of 5 stars.

I love this recipe and have been making it for years. It's a perfect side or casserole for a buffet. I make it for all Christmas Eve parties, next to the ham, etc and it's also just perfect to pair on a weeknight with something simple. Leftovers are almost better and my husband loves to be able to take some to work the next day as lunch. It's delicious as is!!!

nice flavor, tastes very rich. i added chicken to make it a dinner casserole (just threw raw chicken tenders in with the zucchini and onions).

Really delicious! Used boxed rotisserie chicken broth to simmer the veggies. Also used extra sharp reduced fat cheddar. This recipe is a keeper.

Made for a Mom Meeting and it went over well. Used half zucchini and half butternut squash-think that really made the recipe. I made a mistake and didn't drain the squash mixture and it turned out great(lucky mistake). I used vegi broth in place of chicken since some of the moms in my group are vegitarians. My baby LOVED it and gobbled it up!! Will make again.

I liked this a lot. Husband liked too but it didn't blow either one of us away. It is a very good, solid, go-to recipe. Made just as written and was easy to make and turned out as planned. I did cook for about 8 minutes longer though. Add this to your list of easy, go-to recipes.

FABULOUS!! Can't wait to make again for Christmas. Had with grilled pork tenderloin. Make exactly according to recipe using both yellow squash & zucchini