Creamy Zucchini Rice Casserole - cooking recipe

Ingredients

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

Preparation

1.\tCook rice.
2.\tShred zucchini while rice is cooking.
3.\tSaute onions, peppers, & zucchini for 5-7 minutes.
4.\tCombine rice, eggs, cheeses, & cream of mushroom.
5.\tStir in zucchini mixture.
6.\tPour into large casserole dish 9' x 11' or larger & cover with foil.
7.\tBake at 350\u00b0F for 25 minutes & take foil off & bake for another 20 minutes.