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Butternut Rice Casserole Italiano

Make Butternut Rice Casserole Italiano at home with Basil, Butternut Squash, Whole Egg, Garlic, and Green Bell Pepper. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1 tsp
• 4 cup
• 1
• 1
• 1/2 cup
• 1 lb
• 1 cup
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1/2 tsp
• 8 oz

Method (preview)

1. 1

   Cook squash in a small amount of boiling water for 2 minutes; drain well and set aside.

2. 2

   Combine beef, green pepper, onion, garlic, salt, basil, oregano and pepper in a skillet. Cook until meat is browned.

3. 3

   Cook rice according to package directions. Add rice and tomato sauce to meat mixture; set aside. Combine egg and ricotta cheese.

4. 4

   Layer half of squash in a lightly greased 13x9x2 inch baking dish; add a layer of meat mixture and a layer of ricotta cheese mixture.

5. 5

   Top with remaining squash. Cover and bake in a 350�F oven for 20 minutes.

6. 6

   Sprinkle with mozzarella cheese and bake uncovered for 5 more minutes.

7. 7

   Contributed to the FareShare Gazette by Gary; 23 February, 2002. www.fareshare.net