Zucchini Rice Stuffing Casserole Recipe

Introduction

This Zucchini Rice Stuffing Casserole is a comforting and flavorful dish that combines tender zucchini, savory stuffing, and creamy rice. Perfect for a cozy family dinner, it offers a delightful blend of textures and tastes in every bite.

Ingredients

• 6 cups (approx. 900 g) zucchini, thinly sliced
• 1 cup (150 g) onion, finely chopped
• 1 cup (110 g) carrots, coarsely shredded
• 1 cup (180 g) cooked white rice (long grain or jasmine)
• 1 cup (240 g) sour cream
• 1/2 cup (115 g) unsalted butter, softened
• 1 can (298 g) cream of chicken soup
• 1 box (170 g) chicken-flavored stuffing mix
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, combine the zucchini, onion, carrots, cooked and fluffed rice, sour cream, and softened butter.
3. Step 3: Add the cream of chicken soup and chicken-flavored stuffing mix to the vegetable mixture and stir until well combined.
4. Step 4: Season with salt and freshly ground black pepper to taste.
5. Step 5: Transfer the mixture to a greased casserole dish and spread it evenly.
6. Step 6: Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the casserole is heated through.
7. Step 7: Remove from the oven and let it cool for a few minutes before serving.

Tips & Variations

• Use freshly cooked rice that is fully fluffed to avoid a firm or crunchy texture after baking.
• Try substituting the chicken soup with cream of mushroom soup for a vegetarian-friendly version.
• Add shredded cheese on top before baking for a cheesy crust.
• Incorporate cooked, diced chicken or turkey for added protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole assembly ahead and keep it covered in the refrigerator for up to 24 hours before baking.

Can I use brown rice instead of white rice?

Brown rice can be used, but be sure it is fully cooked and fluffy. Cooking times may vary slightly, and the texture will be slightly different but still delicious.

Zucchini Rice Stuffing Casserole Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

A comforting and hearty Zucchini Rice Stuffing Casserole blending tender zucchini, savory chicken-flavored stuffing, creamy sour cream, and fluffy rice, baked to a golden brown perfection. This dish makes for a delightful side or a vegetarian-friendly main when using a vegetarian soup substitute, perfect for cozy family dinners.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

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

Grains & Dairy

• 1 cup (180 g) cooked white rice (long grain or jasmine)
• 1 cup (240 g) sour cream
• 1/2 cup (115 g) unsalted butter, softened

Canned & 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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Mix Vegetables and Dairy: In a large mixing bowl, combine the thinly sliced zucchini, finely chopped onion, coarsely shredded carrots, pre-cooked and fluffed rice, sour cream, and softened unsalted butter thoroughly, ensuring an even mixture.
3. Important Note on Rice: Use fully cooked and well-fluffed rice to ensure it absorbs moisture during baking. Undercooked or dry rice may remain firm or crunchy after baking, affecting the casserole’s texture.
4. Add Soup and Stuffing Mix: Incorporate the cream of chicken soup and chicken-flavored stuffing mix into the vegetable and rice mixture. Stir gently but thoroughly to combine all ingredients evenly.
5. Season: Add salt and freshly ground black pepper according to your taste preference, mixing well to distribute the seasoning.
6. Prepare for Baking: Transfer the combined mixture into a greased casserole dish. Spread it evenly to allow uniform baking.
7. Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes until the top turns golden brown and the casserole is heated through.
8. Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow it to set slightly and enhance flavor melding.

Notes

• Use fully cooked rice to avoid a crunchy texture in the casserole.
• For a vegetarian version, substitute cream of chicken soup with a vegetarian cream soup alternative and use vegetable-flavored stuffing mix.
• Butter can be substituted with margarine or a plant-based butter alternative for dietary preferences.
• Add herbs like thyme or parsley for additional flavor if desired.
• Ensure the casserole dish is well-greased to prevent sticking.

Keywords: zucchini casserole, rice stuffing casserole, baked zucchini, vegetable casserole, chicken stuffing casserole