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Zucchini Rice Stuffing Casserole Recipe

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3.9 from 82 reviews

  • Author: Sophia
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

This hearty Zucchini Rice Stuffing Casserole combines fresh vegetables, cooked rice, and chicken-flavored stuffing mix in a creamy blend, baked to golden perfection. It’s a comforting and easy-to-make dish perfect for family dinners or potlucks, featuring tender zucchini and carrots enriched with sour cream and cream of chicken soup for a satisfying flavor and texture.

Ingredients

Vegetables

  • 6 cups (approx. 900 g) zucchini, thinly sliced
  • 1 cup (150 g) onion, finely chopped
  • 1 cup (110 g) carrots, coarsely shredded

Grains and Starches

  • 1 cup (180 g) cooked white rice (long grain or jasmine)

Dairy and Eggs

  • 1 cup (240 g) sour cream
  • 1/2 cup (115 g) unsalted butter, softened

Soups and Mixes

  • 1 can (298 g) cream of chicken soup
  • 1 box (170 g) chicken-flavored stuffing mix

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 175°C (350°F) and lightly grease a 33×23 cm (13×9 inch) baking dish to ensure the casserole does not stick.
  2. Combine the Vegetables: In a large mixing bowl, mix together the thinly sliced zucchini, finely chopped onion, and coarsely shredded carrots until evenly distributed.
  3. Add Rice and Creamy Ingredients: Stir in the cooked white rice, sour cream, and cream of chicken soup with the vegetables until the mixture is uniform and cohesive.
  4. Incorporate Stuffing Mix: Gently fold the chicken-flavored stuffing mix into the vegetable and rice mixture, ensuring it is evenly combined but not over-mixed to maintain texture.
  5. Add Butter and Seasonings: Melt the softened unsalted butter and drizzle it over the casserole mixture. Stir well to incorporate. Season the mixture with salt and freshly ground black pepper according to your taste preferences.
  6. Transfer and Bake: Pour the entire mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 30–35 minutes, or until the top turns golden and the casserole is bubbly throughout.
  7. Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool slightly for easier portioning. Serve warm for the best flavor and texture.

Notes

  • For enhanced flavor and a more appealing presentation, garnish the casserole with freshly chopped herbs such as parsley or chives before baking.
  • You can also sprinkle grated cheese on top prior to baking for a richer taste and a golden crust.
  • If you prefer a vegetarian version, substitute the chicken soup with a vegetarian cream soup and use vegetable-flavored stuffing mix.
  • This casserole can be prepared a day in advance and refrigerated; bake when ready to serve.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/zucchini-rice-stuffing-casserole-recipe/