Brown Rice, Zucchini and Turkey Sausage Casserole

Name: Brown Rice, Zucchini and Turkey Sausage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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; 3/4 teaspoon salt; 1 1/2 cups milk, low-fat; 3 tablespoons flour, all-purpose; 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); 1/4 cup pickled jalapenos chopped

Servings: persons

1 1/2 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
3/4 teaspoon salt
1 1/2 cups milk, low-fat
3 tablespoons flour, all-purpose
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)
1/4 cup pickled jalapenos chopped

1
Preheat oven to 375F.
2
Pour rice into a 9-by-13-inch baking dish.
3
Bring broth to a simmer in a small saucepan.
4
Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt.
5
Cover with foil.
6
Bake for 45 minutes.
7
Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
8
Meanwhile, whisk milk and flour in a small saucepan.
9
Cook over medium heat until bubbling and thickened, 3 to 4 minutes.
10
Reduce heat to low.
11
Stir in 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted.
12
Set aside.
13
Heat oil in a large skillet over medium heat and stir in sausage.
14
Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
15
When the rice is done, add the sausage and cheese sauce, stir until combined.
16
Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole.
17
Top with jalapenos.
18
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes more.
19
Let cool for about 8 minutes.
20
Serve warm.

1215

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 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, and more.

Yes, Brown Rice, Zucchini and Turkey Sausage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!