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.
I made this last night and we LOVED it! I used brown rice and only used one cup as I didn’t need quite as much casserole but the same amount of broth yielded perfect brown rice after about 45 minutes. The cheese sauce comes together SO easily. Best part of all is that I can load this up with veggies! To your recipe I added some asparagus cut in 1/2 inch lengths, but I can see how you could add all sorts of things like turnips, cauliflower, squash or even chopped kale. I’m not too sure about the strong flavored veggies like carrot or broccoli. I ended up with about 3 cups of veggies and we really enjoyed the final product. This goes in the “Keep” file!
Loved it!
I just made this last night and let me tell you this is delicious! I made it with cheddar cheese since I already had that in the fridge. It was great. I also want to try the gouda. Thanks for sharing this recipe!
I’m so glad you were able to make it work with what you had! This is one of my favorites too!
This is AWESOME!!! A new family favorite.
Do you have any suggestions for making ahead and taking to new moms or ill friends and family?
Oh I’m so glad to hear it, Michelle!! If you don’t want to take this to a new mom/sick friend fresh for them to eat right away, I’d actually portion into individual servings in gladware containers so they can reheat one serving at a time – this casserole reheats in the microwave super well!
This recipe is yummy! My daughter and I decided to make it on a day that got up into the 50s and now has a possibility of freezing drizzle and slippery roads. Temp will be in the teens later tonight. We really enjoyed it. Thanks.
Kristin, this recipe is a winner! I made a big casserole for our church circle meeting, using Aidells Italian style smoked chicken sausage w mozzarella cheese, for the meat. It was delicious. Fortunately there was more than fit in the casserole dish, so I stuffed yellow bell peppers with it for supper tonight
I made this early in the day to heat up later. How long do you think I need to heat it up and at what temp?
This has become my go-to meal to bring people. It has also turned my anti-casserole husband into a casserole believer. It is so easy to double this recipe, so I will often make one for us when making one for a family in need. The other great thing about this casserole? It is the BEST baby-fed weaning dish – my 9 month old inhales this! Thanks for such a great, easy, delicious meal!
Hi Kristen,
Maybe I’m just blind, but I don’t think I saw anything about the baking temperature or time… What temperature should it go in at and for how long?
Thanks,
Heidi
Hehe, you are not blind! This is actually a no-bake casserole – wohoo! Just need to set it under the broiler for a few minutes at the end. :)
Ohhhhhh, I get it. Haha! Thank you!
I made a few substitutions on this and yet it still came out awesome! Thanks!
Any tips if I make it ahead of time and place in fridge?
Just made this with riced cauliflower (TJ’s pre-packaged ftw!) to throw in the oven later, but I snagged a few bites and then contemplated just eating until it was more fitting for an 8×8 pan…this is to say, SO. FREAKING. GOOD.
Any thoughts on using quinoa instead of the rice? I have a bag languishing in the back of my pantry that I need some new inspiration for and I’m out of rice.
I think that could work!