Brown Rice, Zucchini & Turkey Sausage Casserole
Love this casserole. It has everything that I need in a meal that tastes great and is also loaded with feel-good ingredients.
Yield
12 servingsPrep
30 minCook
55 minReady
125 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown rice
long grain |
*
|
| 3 | cups |
chicken broth, low salt
|
|
| 4 | cups |
zucchini
diced and/or summer squash (about 1 pound) |
|
| 2 | each |
green bell peppers
or red, chopped |
|
| 1 | large |
onions
diced |
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | cups |
milk, low-fat
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
pepper jack cheese
shredded and divided |
*
|
| 1 | cup |
corn
fresh or frozen |
|
| 2 | teaspoons |
olive oil
|
|
| 8 | ounces |
turkey sausage
casings removed |
|
| 4 | ounces |
cream cheese (reduced-fat)
|
|
| ¼ | cup |
pickled jalapenos
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown rice
long grain |
*
|
| 7.1E+2 | ml |
chicken broth, low salt
|
|
| 946 | ml |
zucchini
diced and/or summer squash (about 1 pound) |
|
| 2 | each |
green bell peppers
or red, chopped |
|
| 1 | large |
onions
diced |
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
milk, low-fat
|
|
| 45 | ml |
all-purpose flour
|
|
| 473 | ml |
pepper jack cheese
shredded and divided |
*
|
| 237 | ml |
corn
fresh or frozen |
|
| 1E+1 | ml |
olive oil
|
|
| 231.2 | ml/g |
turkey sausage
casings removed |
|
| 115.6 | ml/g |
cream cheese (reduced-fat)
|
|
| 59 | ml |
pickled jalapenos
chopped |
*
|
Directions
Preheat oven to 375°F.
Pour rice into a 9-by-13-inch baking dish .
Bring broth to a simmer in a small saucepan.
Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt.
Cover with foil.
Bake for 45 minutes.
Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
Meanwhile, whisk milk and flour in a small saucepan.
Cook over medium heat until bubbling and thickened, 3 to 4 minutes.
Reduce heat to low.
Stir in 1½ cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
Heat oil in a large skillet over medium heat and stir in sausage.
Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
When the rice is done, add the sausage and cheese sauce, stir until combined.
Sprinkle the remaining ½ cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes more.
Let cool for about 8 minutes.
Serve warm.
