Creamy Zucchini and Rice Bake
A creamy and hearty oven-baked dish combining diced zucchini, cooked white rice, and cream of chicken soup topped with cheddar cheese.
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.
Notes
For a better bake, warm dairy gently and stir until smooth, and cook watery vegetables before assembly.