Zucchini Rice Casserole

Published 9:19 am Thursday, June 26, 2014

By Staff Reports

1 1/2 cups long-grain white or brown rice

3 cups reduced sodium chicken broth

4 cups diced zucchini or summer squash, (about a pound)

2 red or green bell peppers, chopped

1 large onion, diced

3/4 teaspoon salt

1 1/2 cups milk (may use low-fat)

3 tablespoons all-purpose flour

2 cups shredded cheddar or pepper Jack cheese, divided

1 cup fresh or frozen (thawed) corn kernels

2 teaspoons extra virgin olive oil

8 ounces of your favorite fresh sausage or turkey sausage, casings removed

4 ounces cream cheese

1/4 cup chopped pickled jalapenos

 Preheat oven to 375 degrees. Pour rice into a 9×13-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 rice is tender and most of the liquid is absorbed, 35-45 minutes more.

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 1 1/2 cups of cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Brown sausage in oil over medium heat, breaking into small pieces until no longer pink and drain if necessary.

When rice is done, stir in the sausage and cheese sauce. Sprinkle remaining 1/2 cup of cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos. Return casserole to oven and bake until cheese melts, about 10 minutes. Let stand for 10 minutes before serving.

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