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Cheesy Vegetable, Turkey Sausage and Rice Casserole
Cheesy Vegetable, Turkey Sausage and Rice Casserole is cozy, satisfying and comforting, yet packed with healthy veggies!
Servings 6
Calories 304kcal
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
Instructions
- 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
Calories: 304kcal | Carbohydrates: 24g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 756mg | Potassium: 436mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1006IU | Vitamin C: 39mg | Calcium: 309mg | Iron: 1mg