Rice Casserole Italiano Recipe

Name: Rice Casserole Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 oz.) pkg. frozen zucchini or 1 qt. fresh zucchini; 1 tsp. oregano; 2 c. cooked rice; 1 c. cottage cheese; 1 egg, beaten; 1 lb. lean ground beef; 1 c. chopped onions; 1 clove garlic; 1 tsp. salt and basil; 1/4 tsp. pepper; 1 (8 oz.) can tomato sauce; 1 c. grated Cheddar cheese

Servings: persons

2 (10 oz.) pkg. frozen zucchini or 1 qt. fresh zucchini
1 tsp. oregano
2 c. cooked rice
1 c. cottage cheese
1 egg, beaten
1 lb. lean ground beef
1 c. chopped onions
1 clove garlic
1 tsp. salt and basil
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 c. grated Cheddar cheese

1
Cook zucchini for 3 minutes; drain well.
2
Saute ground beef, onions, garlic and seasonings until onions are transparent.
3
Stir in rice and tomato sauce.
4
Blend cottage cheese and egg.
5
Arrange half of the zucchini slices in a buttered shallow 2-quart casserole.
6
Spoon on meat and rice mixture.
7
Spread cottage cheese over meat mixture.
8
Top with remaining zucchini; sprinkle with Cheddar cheese.
9
Bake at 350u00b0 for 30 minutes.

1280

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (10 oz.) pkg. frozen zucchini or 1 qt. fresh zucchini, 1 tsp. oregano, 2 c. cooked rice, 1 c. cottage cheese, and more.

Yes, Rice Casserole Italiano falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Casserole Italiano

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