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Ingredientes
- 1 pkg. herb and butter Rice-a-roni mix
- 3 tbsp. butter
- 2 pound zucchini squash, shredded
- 1 med. onion, minced
- 1 can (10 3/4 ounce.) cream of mushroom soup
- 1 c. Monterey Jack cheese, shredded
Direcciones
- Preheat oven to 425 degrees. Remove herb packet from Rice-a-roni package; set aside. In a VERY LARGE skillet, heat butter. Add in zucchini squash, onion and rice-a-roni mix; saute/fry' 5 to 6 min. Remove pan from the heat.
- In a small bowl, mix soup with 1/3 c. water; add in to zucchini mix. Stir in reserved herb packet and 1/2 c. cheese. Pour into a shallow 2 qt baking pan (9x13 inch is good); sprinkle with remaining cheese. Bake 25 min, or possibly till golden and bubbly. Let stand 5 min before serving. If you like, garnish with tomato peel roses and zucchini-peel curls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 199 | 67% |
| Total Fat 22.47g | 28% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 708mg | 30% |
| Potassium 1014mg | 29% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.3g | 2% |
| Protein 13.85g | 22% |
