Recipe by MollyBrook
"A gooey, cheesy side dish that I invented while trying to use up my plentiful zucchini crop. Comfort food with an interesting texture and mild flavors. Great for the little ones!"
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1 (10 ounce) can
condensed cream of mushroom soup
cooked white rice
1 1/2 cups
1 1/2 cups
shredded Cheddar cheese, or more to taste
This was good! I do think it could use some more seasonings...salt, pepper and garlic powder maybe. Also, I had to bake mine longer than stated, about 1 hour. This did make a nice side and is a great use of zucchini. I would make this again, with added seasonings. Thanks for sharing. :)
I really didnt much care for this. It came up under the search for leftover rice and zucchini. I havent cooked with canned soup in forever, but this just looked to easy and used up what I had. I followed the ingredients and steps, only subbing butter with olive oil for regular butter. It was what I had and a small amount anyhow. It just didnt have any flavor, or seasonings, and the zucchini added so much water. I would suggest sauteeing the zucchini first. I thought to do that, but was pinched for time so I followed the recipe as is. I let it rest like 2 hours to absorb the liquid and that greatly helped. Still a little too salty and oily for my pallate.
Great recipe! skipped the margarine & used olive oil to saute added chopped onions, portobello mushrooms, & chopped red & yellow peppers to give it some color. Added salt & pepper and it turned out great!
This was a hit at Thanksgiving today! I would have given it 5 stars except, like a previous poster wrote, I think it needs additional spices to bring out the flavor. I added garlic powder, garlic salt, and black pepper. It was a mild flavor but a good one!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Zucchini Rice Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 130
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