Glycemic Index Friendly Squash and Rice Casserole

I found the idea for this recipe on, made some adjustments and the results were delicious.  Hubby said “I freakin hate squash but this rocks.”  I have plans to make a Tex Mex style squash casserole next.  I have a LOT of squash to use up, thanks to my Week Three CSA delivery!

3 small yellow squash (Zucchini will also work well in this recipe)

1 small chopped onion

1 1/2 cup cooked brown rice (I used one bag of Success Boil-In-The-Bag brown rice, which equals about 2 cups)

1 to 1& 1/2 cups grated sharp cheddar cheese

salt and pepper to taste

2 eggs, beaten

1/4 cups light mayonaise (I used a bit less).

Olive oil

If you need to cook your rice, do that first.  Boil in the bag brown rice works well with this recipe and is ready in 8 minutes, right when you are ready to assemble everything else.  Sautee squash and onions in a bit of olive oil in a skillet over medium-high until crisp-tender.  Add salt and pepper.  Beat eggs and mayonaice together.

Add rice, cheese, and veggies to a buttered casserole dish.  Pour mayo-egg mixture over the top and stir all together.  Cover with tinfoil and bake at 350 degrees for 30 minutes.

I took off the tinfoil, and turned the oven to low broil to brown the top a bit.  You can also use a cracker crumb topping and skip the tinfoil while baking.


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