Cheesy Squash & Brown Rice Casserole

This casserole is super hearty and delicious! It features even more VEGGIES than brown rice, and it makes a giant pan; so you can enjoy it for dayyyyys! I prepped it alongside grilled chicken and bell peppers for lunches one week over the summer (yes, a little late, I know!) and I’ve quite possibly never been happier.

I used yellow squash, since that’s what I had, but you could also use zucchini! Use your food processor to make grating the squash super easy. And if you’re like “oh man, I have no green onions, oh well,” then you should rethink that. They add amazing flavor and are absolutely mandatory in this recipe!

Everything is held together by a combo of greek yogurt, eggs, cheddar cheese, and spices.

A few things before we dive in:

• My 9x13 casserole dish was filled almost to the brim! Be prepared for leftovers with this dish OR feel free to cut it in half to make less.

• Use the grating blade on your food processor to make grating the squash super easy!

• I used shredded carrots from the grocery store and a can of corn, but you can use whatever you have/like (fresh grated carrots, corn cut off the cob, frozen corn, etc.)

• I went easy on the cheese, but if you want this to be super cheesy, go for it!

• If you want to cook the brown rice in your Instant Pot, here are some great instructions.

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Cheesy Squash & Brown Rice Casserole

Ingredients:

4 cups cooked brown rice (1 1/3 - 1 1/2 cups before cooking)

4 cups grated yellow squash or zucchini

2 cups grated carrots

1 can of sweet corn, drained (or 2 cobs, kernels cut off)

6 green onions, whites and greens, chopped (about 1 cup)

1 sweet onion, grated or minced

1-2 cups sharp cheddar cheese (how cheesy do ya want it? I used 1c)

Sauce/Binder
7 oz plain Fage greek yogurt
2 eggs
4 cloves garlic, minced
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
 

Instructions:

1. Preheat oven to 375. Prep a 9x13 baking dish by greasing it with ghee or cooking spray.

2. Cook brown rice according to package instructions or in your instant pot. OR take a shortcut and use the Bird’s Eye frozen kind!

3. While the rice cooks, grate the squash and prep the other veggies.

4. Add all ingredients except for sauce ingredients to a large bowl (brown rice - cheddar cheese).

5. In a small bowl, combine yogurt, eggs, garlic, salt, garlic powder, and black pepper.

6. Pour sauce over rice and veggies in the bowl and stir to combine.

7. Pour rice and veggie mix into the baking dish and smooth out the top.

8. Bake for 1 hour, broiling for the last 3-5 minutes to brown the top. Dig in!

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PIN IT!

Cheesy Squash & Brown Rice Casserole – Maria Makes: A veggie-PACKED, satisfying and delicious brown rice casserole! Makes a TON so be prepared for leftovers (or cut the recipe in half!). Perfect way to use up yellow squash or zucchini!