Butternut Squash Rice and Cheese Casserole

Butternut Squash Rice and Cheese Casserole!

Ingredients:

• Brown Rice, 1 Cup Dry
• Yellow Onion (diced), 1 Medium
• Butternut Squash (cubed), 3 Cups
• Broccoli (chopped), 2 Cups
• Almond Milk, 1 Cup
• Water, 2 Cups
• Bullion Cubes, 3 (I used veggie)
• Share Cheddar and Gruyere Cheeses (shredded), 1 1/4 cups total
• Tofu or Chicken (cubed), 5 cups

Directions:

1. Cook rice as directed on box
2. Steam the broccoli
3. Sautee the Onion in 1 tsp olive oil or on a non stick pan until translucent
4. Boil the squash, water, almond milk and bullion cubes together until the squash is tender, then immersion blend or mash
5. Cook Tofu/Chicken (I cook on a skillet, use a teaspoon of olive oil if needed)
6. In 2 casserole dishes, mix broccoli, onion, squash mixture, tofu/chicken and rice divided evenly
7. Top each casserole with half the cheese
8. Bake at 350 for 45-60 minutes, until browning on top

10 Servings
Each Serving (21 Day Fix): 1/2Y, 1/2B, 1/2R, 1G

SO GOOD!