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1
Cook 2 Cups of white rice (you will add all of it to the casserole later) according to package instructions.
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2
When done, set aside.
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3
Dice onion and red bell pepper.
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4
Set aside.
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5
Cut zucchini into quarters (long ways) and then chop into small chunks.
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6
Set aside.
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7
Chiffonade your handful of washed fresh basil and set aside.
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8
In a large non-stick skillet begin browning your ground breakfast sausage over medium-high heat.
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9
Cook until almost, but not completely cooked.
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10
Drain some grease if necessary.
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11
Now add your diced onions and peppers and saute for a few minutes.
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12
Next, add your chopped zucchini and continue cooking.
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13
When the zucchini begins to soften up go ahead and add your can of diced tomatoes and turn the burner down to medium-low.
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14
NOTE: You may want to drain just a bit of the juice off of the tomatoes depending on how you like your casserole (more or less moist).
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15
Stir until combined.
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16
Lastly, add 2 Tablespoons of white soft cheese (either goat, cream cheese or neufchatel will work whatever you have on hand).
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17
Stir until cheese is melted and incorporated.
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18
Salt and pepper to taste.
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19
Pour all of this into a large 13x9 inch baking dish.
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20
Add the cooked rice and stir together until all of the rice is mixed evenly into the sausage & tomato mixture.
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21
Lastly, sprinkle shredded mozzarella over top and bake in a 350 degrees oven until the cheese is melted.
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22
My kids really liked this.
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23
I think breakfast sausage is the key when it comes to the kids!
