Zucchini Rice Casserole

Sarah made this delicious dish. Real cream cheese might spread out, but this was tasty nonetheless!

1 1/2 cups brown rice
3 cups reduced sodium chicken broth (or any stock on hand)
4 cups diced zucchini or summer squash
2 bell peppers, chopped
1 large onion, diced
2 tsp olive oil
8 oz. meat (we used ground venison)
3/4 tsp salt
1 1/2 cups milk (rice is nice)
3 T all purpose flour
2 cups shredded cheese (Daiya cheese is awesome! It actually melts)
1 cup corn kernels
4 oz. dairy free cream cheese (Vegan Gourmet, Tofutti)
1/4 cup chopped jalapeno peppers


  1. Preheat oven to 375 degrees. Pour rice into 9×13″ dish. Bring broth to simmer in small saucepan. Stir hot broth, zucchini, bell peppers, onion and salt into rice. Cover with foil. Bake 45 minutes. Remove foil and bake until rice is tender and most of the liquid is absorbed (35-45 minutes more).
  2. Whisk milk and flour in small saucepan. Cook over medium heat until bubbly and thickened, 3-4 minutes. Reduce heat to low. Add 1 1/2 cups cheese and corn and cook, stirring until cheese is melted. Set aside.
  3. Heat oil in skillet over medium heat and add meat. Cook, until browned. When rice is done, stir in meat and cheese sauce. Sprinkle remaining 1/2 cups cheese on top and dollop cream cheese by the teaspoon over casserole. Top with jalapenos. Bake 10 minutes. Let sit 10 minutes. Serve and enjoy!