Summer Saffron Rice Bake
Ingredients
- 10 oz. Mahatma Saffron Yellow Rice Mix
- 2 ears fresh corn removed from the cob
- 1 medium zucchini cut in half and then into slices
- 1 medium sweet onion chopped
- 1/2 can Healthy Request Cream of Chicken Soup
- 1/2 cup reduced fat sour cream
- 1 T butter
- 1 T olive oil
- salt and pepper
- 1 cup grated sharp cheddar divided
Instructions
- Prepare rice according to package directions.
- Cook zucchini, onion and corn in a skillet over medium heat, with butter and and olive oil until soft and beginning to brown, about 10 minutes.
- Place cooked rice in a large casserole and mix with soup and sour cream.
- Stir in vegetables and half of cheese. Smooth out top and sprinkle with remaining cheese.
- Refrigerate up to 24 hours.
- Bake uncovered at 350 for 45-60 minutes until heated through. Serves 6-8