Zucchini Rice Casserole
chicken broth, low salt
diced, or summer squash, about 1 pound
sweet red bell peppers
chopped, or green
pepper jack cheese
fresh or frozen, thawed
cream cheese (reduced-fat)
Preheat oven to 375°F. Spread rice evenly into a 9-by-13-inch baking dish.
Bring broth to a simmer in a small saucepan. Add hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil.
Bake for 45 minuttes. 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. Add 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 add 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, stir in the sausage and cheese sauce.
Sprinkle the remaining ½ cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes.
Let cool for about 10 minutes before serving.