Thursday, September 28, 2017

Summer Bounty Sausage Casserole

I stumbled upon this recipe when looking for a yummy but different way to enjoy our home-grown tomatoes and zucchini.  I wan't sure if my husband would like it since casseroles aren't his favorite, but both times I made it recently he raved about all the different flavors inside.  He wanted me to make sure I kept the recipe for next summer!  Thanks, Carrie, for such a winner!  The only thing I did differently was to make my own cream sauce instead of canned mushroom soup.  And I can never put just one clove of garlic in... I probably used at least 5!

  • 1 lb . Ground Italian Pork Sausage
  • 2 c . Finely Diced Zucchini
  • 4 c . Cooked Rice, (white brown or long grain)
  • 1 c . Diced Fresh Tomatoes
  • 1 Clove Garlic, minced
  • 10 oz . Cream of Mushroom Soup or homemade cream sauce
  • 1/2 c . Low Fat Chicken Broth
  • 1 c . Part Skim Shredded Mozzarella Cheese

  1. Preheat oven to 350 degrees F.
  2. Start by preparing your rice. Depending on which kind you use this can take any where from 5-20 minutes. I used instant white rice so mine only took about 5 minutes.
  3. While the rice is cooking, brown the sausage in a skillet on top of the stove until it is cooked through and no longer pink; then drain off any excess grease and place in a bowl.
  4. Add the remaining ingredients minus the cheese to the bowl and mix well.
  5. Place the mixture in an oven safe casserole dish, sprinkle with the cheese and bake for 30 minutes.