Creamy Zucchini Rice Casserole

• 2 cups rice (cooked)
• 2 cups zucchini (shredded)
• 1 (14 1/2 ounce) can cream of mushroom soup
• 1/2 cup romano cheese or 1/2 cup parmesan cheese
• 1 cup Kraft Mexican Style Finely Shredded Four Cheese
• 2 eggs (beaten with fork)
• 1/2 cup baby portabella mushrooms (diced)
• 1/2 cup bell pepper, diced red & yellow
• 1/4 onion (diced)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

1. 1.took rice.
2. 2.thred zucchini while rice is cooking.
3. 3.taute onions, peppers, & zucchini for 5-7 minutes.
4. 4.tombine rice, eggs, cheeses, & cream of mushroom.
5. 5.ttir in zucchini mixture.
6. 6.tour into large casserole dish 9' x 11' or larger & cover with foil.
7. 7.take at 350u0b0F for 25 minutes & take foil off & bake for another 20 minutes.

rice, zucchini, cream of mushroom soup, romano cheese, four cheese, eggs, baby portabella mushrooms, bell pepper, onion, olive oil, salt, pepper

Taken from www.food.com/recipe/creamy-zucchini-rice-casserole-514384 (may not work)