Zucchini Rice Casserole
in
Rate this Recipe
Bookmark this Recipe
Roberts Dairy Coupons
Click here to find money-saving coupons for your favorite Roberts Dairy ingredients!
Ingredients
1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups zucchini and/or summer squash, diced (about 1 pound)
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups Roberts Dairy Lowfat Milk
3 tablespoons all-purpose flour
2 cups shredded pepper jack cheese
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons extra-virgin olive oil
8 ounces turkey sausage, casings removed
4 ounces reduced-fat cream cheese
1/4 cup chopped pickled jalapeños
Preparation
Preheat oven to 375 degrees and pour rice into a 9 x 13 inch baking dish. Bring broth to a simmer in a small saucepan and stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover the dish with foil and bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed (about 35 to 45 additional minutes).
Meanwhile, whisk milk and flour in a small saucepan, cooking over medium heat until bubbling and thickened (3 to 4 minutes). Reduce heat to low and add 1 1/2 cups pepper jack cheese and corn, stirring until the cheese is melted. Set aside.
Heat oil in a large skillet over medium heat and add sausage, stirring and breaking the sausage into small pieces with a spoon, until completely cooked. When the rice is done, combine all ingredients. Sprinkle the remaining pepper jack cheese on top and spoon cream cheese over the casserole before topping with jalapeños. Return the casserole to the oven and bake until the cheese is melted. Let stand for about 10 minutes before serving.
Notes:
You can prepare the entire dish ahead of time. After topping the casserole with the jalapenos, cover it and refrigerate for up to a day. Then, bake it at 375 degrees until the dish is hot and the cheese is melted (about 45 minutes).
