Creamy Zucchini and Rice Bake
Creamy Zucchini and Rice Bake
Creamy Zucchini and Rice Bake combines diced zucchini, cooked white rice, cream of chicken soup in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Diced zucchini — 2 medium, sliced
- Cooked white rice — 3 cups
- Cream of chicken soup — 1 can (10.5 oz), condensed
- Sour cream — 3/4 cup
- Cheddar cheese — 1 1/2 cups, shredded or thinly sliced
- Butter — 3 tablespoons
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the rice separately according to its package directions before assembly. This version uses about 3 cups cooked rice, not uncooked rice; the sauce is intended to coat the grains rather than cook them from dry.
Directions
Use fully cooked rice in the mixing and baking steps below.
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the diced zucchini until it’s tender.
- In a large mixing bowl, combine the sautéed zucchini with the cooked white rice, cream of chicken soup, sour cream, and half of the cheddar cheese. Stir everything together until well blended.
- Transfer the mixture to a greased baking dish and sprinkle the remaining cheddar cheese on top.
- Place the baking dish in the oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden.
- Once baked, let it cool for a few minutes before serving.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Cook watery vegetables before assembly, allowing their released moisture to evaporate. Drain cooked zucchini and squeeze thawed spinach dry to keep the casserole from becoming watery.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Zucchini and Rice Bake
Ingredients
Main Ingredients
- 2 medium Diced zucchini
- 3 cups Cooked white rice Use fully cooked rice.
- 1 can (10.5 oz) Cream of chicken soup Condensed.
- 3/4 cup Sour cream
- 1 1/2 cups Cheddar cheese Shredded or thinly sliced.
- 3 tablespoons Butter
- Salt To taste after adding sauces and cheese.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the diced zucchini until it's tender.
- In a large mixing bowl, combine the sautéed zucchini with the cooked white rice, cream of chicken soup, sour cream, and half of the cheddar cheese. Stir everything together until well blended.
- Transfer the mixture to a greased baking dish and sprinkle the remaining cheddar cheese on top.
Baking
- Place the baking dish in the oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden.
- Once baked, let it cool for a few minutes before serving.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
