Cheesy Zucchini Rice Casserole

Cheesy Zucchini Rice Casserole

 

 
I love summer squash and plant some every year. The problem with growing your own is it doesn’t take much for it to go a little wild, and you have an over abundance of fruit.
 
One way I like to use summer squash is in a CheesyZucchini Rice Casserole.  Yes, the name says zucchini, but you can use any summer squash you prefer. I like to use Zephyrs, which are a cross between yellow squash and zucchini.
 
This recipe is not hard to make, just a bit involved with multiple steps. In total, it takes about two hours to make. Please don’t let that prevent you from making this fabulous dish. I have tried to use short cuts when making this before, and I can tell you from experience you don’t want to do it.The squash turns out mushy with short cuts, the long way it is fairly firm.

 
The recipe calls for long grain rice, I use a combination of white and brown for variation. You can use either white or brown; it is a matter of preference.  
 
Ingredients:
 
 1 1/2 cups long-grain rice
 
3 cupsreduced-sodium chicken broth
 
4 cups diced zucchini,and/or summer squash (about 1 pound)
 
2 red or greenbell peppers, chopped
 
1 large onion,diced (I use purple to give the dish more color)
 
1 1/2 cupslow-fat milk
 
3 tablespoons all-purpose flour
 
2 cups shredded Kraft Mexican blend cheese, divided
 
2 tablespoons crushed red pepper
 
8 ounces Chorizo sausage, casings removed
 
4 ouncesreduced-fat cream cheese
 
1/4 cup chopped jalapeños
 
Directions:

 
Preheat oven to375°F.
 
Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
 
Whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened,3 to 4 minutes. Reduce heat to low add 1 1/2 cups cheese and crushed red peppers, cook, stirring, until the cheese is melted. Set aside.
 
Heat oil in alarge skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
 
When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
 
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes.Let stand for about 10 minutes before serving.