Rice Casserole
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rice
|
*
|
| 1 | each |
onions
chopped |
|
| 1 | each |
cheese
grated, non-fat |
*
|
| 1 | each |
tomatoes
|
|
| 1 | each |
yellow summer squash
|
|
| 1 | each |
zucchini
|
|
| 1 | x |
sour cream
or yogurt |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
rice
|
*
|
| 1 | each |
onions
chopped |
|
| 1 | each |
cheese
grated, non-fat |
*
|
| 1 | each |
tomatoes
|
|
| 1 | each |
yellow summer squash
|
|
| 1 | each |
zucchini
|
|
| 1 | x |
sour cream
or yogurt |
*
|
Directions
Cook rice.
Put rice on the bottom of a 9x12" baking dish 3. Top with chopped onion and grated non-fat cheese 4. Layer on 2 good-sized sliced tomatoes. You can also use sliced yellow squash or zucchini.
Top with non-fat sour cream or yogurt.
Bake at 350℉ (180℃) for 30 minutes.
