Zucchini Rice Casserole

It’s still hot…and it will keep being hot apparently. This has resulted in a cranky husky, which has resulted in short tempers because a cranky husky has a very large effect on the rest of the house hold. This basically translates to me cooking dishes that involve very little hands-on work. Ingredients that I can throw into a pot/pan/slow cooker and then walk away from for awhile, normally hiding in front of a fan with a book. This is one of those recipes. This recipe is also one of the first recipes I ever really cooked from scratch…no cookbook, no notecard from my mom, just me trying to find a way to use some amazing produce we got from Joe’s family farm in western Maryland. I was given two jars of diced yellow squash and zucchini, ready to be used…begging to be used. My other mission was to incorporate cheese, something that Joe might possibly like more than me. So with that lofty goal in mind I set off, armed with a base recipe for cooking brown rice in a casserole. The result was delishious but I knew I could do better, and this is my final result.

1 1/2 cups brown rice
3 cups vegetable broth
2 cups yellow squash, diced
2 cups zucchini, diced
2 green peppers, chopped
1 large onion, diced
1 1/2 cups skim milk
3 tbsp all purpose flour
2 cups shredded Pepper Jack cheese, divided
1 cup corn
2 tsp EVOO
8oz tofu, cubed
salt & pepper to taste
1. Preheat oven to 375
2. Pour rice into a 9×13 baking dish.
3. Bring broth to a simmer in small saucepan, and pour into the rice along with the zucchini, squash, bell peppers, and onion. Cover with foil. Bake for 45minutes. Remove foil and continue baking for an additional 30 minutes, or until rice is tender.
4. Meanwhile, whisk milk and flour in a small saucepan over medium heat. Simmer for 5minutes, reduce heat to low. Gradually add 1 1/2 cups of the cheese, allowing it to melt before adding more. Once the cheese has finished melting, add the corn and cook stirring constantly for an additional 5 minutes. Add salt and pepper to taste.
5. Remove the dish frojm the oven and stir in the tofu and the cheese sauce. Sprinkle the remaining 1/2 cup Pepper Jack cheese on top. Return to oven and bake for 10 minutes, until the cheese has melted and is starting to bubble and brown. Serve hot!

One thought on “Heatwave!

  1. This looks so yummy! We're experiencing a heat wave here in Vancouver, too, and I'm having trouble motivating myself to stand in the boiling hot kitchen!!


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