Cheesy Rice Casserole with Zucchini Recipe

Cheesy Rice Casserole with Zucchini, a decadent small batch recipe for a creamy, comforting side dish!

I make a lot of cheesy rice casserole. It is just like broccoli rice casserole, except instead of broccoli, I’ve used zucchini and yellow squash.

The base for this recipe is a basic creamy cheese sauce with the rice. It is really the perfect recipe to incorporate your favorite veggies into!

I made this recipe by chance because I had an abundance of squash and zucchini on hand, so I thought, why not! And, since then I have made it multiple times!

Sometimes that’s the best way to find a new flavor. Just throw some things together and see if it works!

I’m just a sucker for zucchini in general… and rice. And cheese. AND cheese sauce, so there’s that.

This Cheesy Rice Casserole has all the flavor and it’s filling too. Let’s get into it!

1. Simple Ingredients: You only need everyday pantry items and a few fresh ingredients, making it easy to prepare without a trip to the specialty store.
2. Great Flavor and Texture: The combination of creamy cheese and tender zucchini mixed with fluffy rice creates a comforting texture and taste that everyone will love.
3. Versatile and Customizable: It’s simple to add other veggies, proteins, or spices to suit your personal taste, making it a great recipe to adapt for any meal.

•  Unsalted butter
• Onion
• Zucchini (or mix with yellow squash)
• All-purpose flour
• Garlic powder
• Onion powder
• Paprika
• Kosher salt
• Black pepper
• Milk
• Shredded cheddar cheese
• Cooked rice
• Fresh parsley
• Shredded cheddar and Monterey jack cheese blend

1. Preheat the oven to 350 degrees. Grease a 5-inch baking dish, set aside.
2. Melt one tablespoon of the butter in a large skillet over medium heat, add the onions, and saute until translucent, about 5 minutes, stirring occasionally.
3. Add the zucchini and cook until slightly golden brown, stirring occasionally. Set aside.
4. In a small pot, add the remaining butter and melt over medium heat.
5. Add the flour and dried spices, salt, and pepper whisk to combine, let cook one minute.
6. Slowly add the milk, stirring constantly to avoid lumps.
7. Cook 5 minutes or until thickened. Remove from the heat, add the cheddar and stir until combined and smooth.
8. Mix the cheese sauce with the cooked rice, half of the parsley, and the zucchini mixture until combined.
9. Pour into prepared baking dish.
10. Top with the shredded cheddar and Monterey jack blended cheese.
11. Bake for 25-30 minutes until bubbly. Garnish with remaining parsley, optional.

HOW DO I COOK RICE FOR THIS RECIPE?

You will need one cup water and 1/2 cup white rice.

Place the water into a small pot, cover and bring to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 minutes.

Turn off the heat and let stand for 5 minutes. Fluff with a fork.

TOOLS USED FOR THIS RECIPE:

• Chef’s knife, kitchen essential.
• Cutting board, I love these nonslip kinds.
• Small pot to cook the rice, if needed.
• Medium sized pot to saute the veggies and make the dreamy creamy cheese sauce.
• Small baking dish, 5 -inch square

ANY ADDITIONS?

Get creative and try a thing or three from these ideas. Let me know how it goes!

• Fresh broccoli: Stir in some broccoli florets or tender broccoli for extra veggies.
• Brown rice: Use brown rice instead of white for a more nutritious twist.
• Red peppers: Add diced red peppers for color and sweetness.
• Bread crumbs: Sprinkle bread crumbs on top for a crunchy finish.
• Cream of mushroom soup: Mix in a bit of cream of mushroom soup for extra richness.
• Cheesy broccoli rice casserole style: Add chopped fresh broccoli and more cheese to channel a broccoli cheese rice casserole vibe.
• Rotisserie chicken: Turn it into a full main dish by mixing in shredded chicken.
• Sour cream: Add a spoonful for tangy richness.
• Canned corn: A handful of corn kernels for sweetness and color.
• Red onion: Finely chopped red onion for a bit more crunch and flavor.

ANY SUBSTITUTIONS?

Feel free to choose from this list. I know everyone has different needs and tastes!

• White rice: Swap out for long grain rice or even instant rice if you’re in a hurry.
• Cheddar cheese: Try using sharp cheddar cheese or even gouda for a different cheesy note.
• Milk: Use chicken broth for a lighter flavor or cream of soup for a richer sauce.
• Onion: If you’re not a fan of onion pieces, use onion powder instead.
• Butter: Use olive oil instead of butter for a slightly different flavor and a lighter touch.
• Zucchini: Substitute with spinach or mushrooms if zucchini isn’t your favorite.

Refrigerator: Let the casserole cool to room temperature.

Store leftovers in an airtight container for up to 3 days.

Reheat in the microwave or oven until warm.

Freezer: Wrap leftover portions tightly in aluminum foil and place in freezer-safe bags or containers.

Store up to 3 months.

Thaw overnight in the fridge and then reheat for that warm, comforting taste once again.

This Cheesy Rice Casserole is truly a perfect comfort food that’s both cozy and simple.

It’s a great recipe for family dinners, weeknight dinners, or even bringing to potlucks.

So give it a try, and let the warm, cheesy goodness fill your dinner table with smiles!

If you’ve tried this CHEESY RICE CASSEROLE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!