Cheesy Vegetable, Turkey Sausage and Rice Casserole is cozy, satisfying and comforting, yet packed with healthy veggies!
Comfort food gets a healthy twist in Cheesy Vegetable, Turkey Sausage and Rice Casserole! This fresh and filling, gluten free casserole recipe comes together on the stovetop before being transferred to a baking dish, buried under a blanket of cheese, then briefly broiled to melt it.
It’ll give you all the warm and fuzzy feelings of eating a casserole without having to wait for an hour or two to bake.
Can you say upgrade?!
Fresh and Light Casserole Recipe
When I think casseroles I usually think heavy, eat-your-feelings-type meals that are perfect for the darkest of nights in the season that shall not be named. This casserole, in contrast, is cheesy — yes — but light and filled with vegetables.
Sauted zucchini, peppers, onions, garlic, and sweet corn are combined with rice, turkey sausage, and an easy, homemade cheese sauce. The mixture is scooped into a casserole dish, topped with more cheese, then broiled until bubbling. It is unbelievably good. This is one of those meals you have to force yourself to walk away from, otherwise you’ll keep going back for more and more and more, and before you know it half the pan is gone.
Or so I’ve been told…
Anyway, this casserole also reheats beautifully. Make and enjoy for dinner then pack up the leftovers for easy lunches all week long!
How to Make This Recipe
Start by adding long grain white rice and chicken broth to a small saucepan. Bring to a boil then place a lid on top, turn the heat to low, and cook for 10 minutes.
After 10 minutes, remove the pan from the heat then let sit with the lid on for 5 additional minutes before fluffing rice with a fork. Set aside.
Meanwhile, brown gluten-free Italian-style turkey sausage in a large skillet over heat that’s just a touch above medium. Scoop the sausage onto a plate then set aside.
This is the turkey sausage I use – love the flavor!
While the turkey is browning, prep the vegetables. You’ll need a red bell pepper, yellow onion or jumbo shallot, zucchini, and sweet corn (fresh or frozen.)
Add a drizzle of extra virgin olive oil to a large skillet then add the peppers and onions, season with seasoned salt, and saute until the vegetables begin to soften, 5 minutes. Add the zucchini and sweet corn then season again and saute until all the vegetables are tender, 5-6 additional minutes.
Finally, add minced garlic then saute for 1 minute. Set the vegetables aside.
Last step is to make the cheese sauce which takes 3 minutes – that’s it!
In a small saucepan whisk together gluten-free flour and milk.Turn the heat to a touch above medium then whisk until the milk is thick and bubbly, 2 minutes. Turn the heat off then add shredded gouda cheese and stir until smooth.
You can use any kind of cheese you like for this dish, really. Pepper jack, cheddar, gruyere, or even fontina are all great options!
Everybody into the pool! To the skillet with the vegetables add the cooked rice, sausage, and cheese sauce then mix until everything is well combined.
Scoop the mixture into a nonstick sprayed casserole dish then top with additional shredded gouda cheese and broil until melted.
That’s all she wrote! Scoop the casserole onto plates, top with a sprinkling of freshly chopped basil for freshness, then dig in. I hope you love this comforting yet wholesome dish – enjoy!
Ingredients
- 1-1/2 cups long grain white rice
- 2-1/2 cups chicken broth
- 8 oz Italian-style turkey sausage
- drizzle extra virgin olive oil
- 1 red bell pepper, seeded and chopped
- 2 small zucchini, chopped
- 1 cup frozen sweet corn kernels
- 1 large shallot or small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- homemade seasoned salt, see notes
- 1-3/4 cups milk, any kind
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 8 oz freshly shredded gouda cheese, divided
- chopped fresh basil for topping, optional
Directions
- Add rice and chicken broth to a small saucepan then bring to a simmer. Place a lid on top then turn heat down to low and simmer for 10 minutes. Remove pan from heat then let sit with the lid on for 5 minutes. Fluff with a fork then set aside.
- Meanwhile, brown sausage in a large, 12” skillet over heat that’s just a touch above medium. Once cooked, remove sausage to a plate then set aside.
- Add a drizzle of extra virgin olive oil to the skillet then add bell pepper and shallot or onion, season with seasoned salt, and then saute until vegetables begin to soften, 5 minutes. Turn heat up slightly then add zucchini and sweet corn, season with more seasoned salt, then continue to saute until all the vegetables are tender, 5-6 more minutes. Add garlic then saute for 1 more minute. Turn the heat down slightly and/or add more extra virgin olive oil at any point. Taste vegetables then add more seasoned salt if necessary, and then set aside.
- Add flour to a small saucepan then whisk while cooking for 1 minute. Slowly stream in milk while whisking to avoid lumps. Turn heat to medium then continue to whisk slowly but constantly until milk is thickened and bubbly, 1-2 minutes. Remove pan from heat then add 3/4 of the shredded cheese and stir until smooth. Taste and add salt if necessary.
- Add cooked rice, sausage, and cheese sauce to the skillet with the vegetables then mix until well combined. Scoop mixture into a nonstick-sprayed 9x13” baking dish then top with remaining shredded cheese and broil until top is golden brown. Sprinkle with fresh basil, if using, then scoop onto plates and serve.
Notes
- Click here for my Homemade Seasoned Salt recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
2nd post on this recipe. Made it and it is AWESOME!!!! The turkey Italian sausage really hit the spot. We’re primarily poultry/fish/seafood folks and I forget about turkey Italian sausage. What a great diversion for us! Leftovers are wonderful. The zucchini and corn are perfect. I won’t change a thing in this recipe. Thank you Thank you Thank you!!!!
I made this for my family last night for dinner and what a hit. My husband doesn’t like casseroles, but he loved this. Made a triple batch so we could have leftovers, but there was nothing left! Thanks for another delicious and gluten free recipe!
yum yum!!!!
This looks so good. I’m making some meals for a family at church…would this be a good freezer meal?
This looks great and I can’t wait to try it! I’m curious as to why you only used 1/2 a pound of sausage. I know I could use more of course, but so often the standard is 1 pound, so I thought maybe there was a specific reason?
There are so many vegetables in the dish that I thought adding more might make the casserole not stick together very well. I tested with 12oz and it was a little crumbly compared to 8oz, but either amount will taste delicious!
Looks delicious! I always love things I can make ahead of time to have ready for lunches. Do you think you could use microwave-steamed rice? I’m guessing the rice just needs to be fully cooked before you broil it? Thanks!
Yep! You could really use any kind you like. :)
Holy Smokes! This looks delicious! Can’t wait to try it.
Looks so good! What brand of gluten free flour did you use? Thanks!
I love King Arthur GF flour :)
Hi Kristen! This looks delish. Do you think it would freeze well?
I do! I was going to freeze our leftovers…then I ate them. ?
Have been following IGE since before you went gluten free. Love the recipes, love your comments, but most of all I love your photographs. They are well planned and colorful but most of all they take me along the journey of making the dish. Thanks for your lovely additions to my day!
Thank you for your kind words, Becky! Much appreciated! :)
This looks awesome, and I have all the things!
One question – I would like to bring this to a family in need, but they have a little one with a dairy allergy. Would you just scoop some out before adding the cheese sauce? Or is there a good way to make this dairy free? Thanks!
You got it, Sarah! I’d scoop some out before adding the cheese sauce. It will be more stir fry-like, and not so saucy, but still tasty. :)
Thanks for the fast response!
This looks so good, adding it to the meal plan for next week!
Also, you have zucchini listed twice in the ingredients column :)
Whoops – how did that get in there?! Thanks for the heads up! :)
Wow this looks amazing!