"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Squash Rice Casserole Recipe

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This recipe for Squash Rice Casserole, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lenea Green
Added: Sunday, November 1, 2009


8 cups sliced zucchini (about 8 small)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked brown rice
4 oz. shredded cheddar cheese (I use light)
1 cup sour cream (light again)
1/4 cup grated Parmesan cheese
1/4 cup Italian breadcrumbs
1 tsp. salt
1/4 tsp. black pepper
2 large eggs, beaten
cooking spray

1. Combine zucchini, onion and broth in Dutch oven and bring to a boil.
2. Cover, reduce heat and simmer until tender, about 20 minutes.
3. Drain excess liquid and partially mash mixture.
4. Combine with rice and all other ingredients.
5. Spoon into a baking dish coated with cooking spray.
6. Sprinkle with Parmesan cheese and bake at 350 for 30 mins.




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