Subliminal Messages from the Electric Company

I have been on a casserole kick lately. I really don’t know why but with summer turning into fall, I think this kick is about three months too soon. Long baking dishes in the oven when the air conditioner is running is just a bit counter productive. My electric company loves it, though. Maybe they are sending me subliminal messages in my sleep!

In my mind, a casserole should generally be a one-dish dish. Most of what I am making, ends up being a pot, a pan and three dishes. This recipe is really no exception.

This was both hearty, creamy and very good.

There are a surprising number of ingredients in this dish.

Spread the rice out.

Layer in the veggies.

Start the sauce.

Cook up the sausage.

Putting it all together.

And into the oven.

Ready to eat.

Zucchini Rice Casserole

Prep Time: 40 minutes | Cook Time: 2 hours | Makes: 12 , about 1 cup each

Ingredients:

• 1 1/2 cups long-grain brown rice
• 3 cups reduced-sodium chicken broth
• 4 cups diced zucchini , and/or summer squash (about 1 pound)
• 2 red or green bell peppers, chopped
• 1 large onion, diced
• 3/4 teaspoon salt
• 1 1/2 cups low-fat milk
• 3 tablespoons all-purpose flour
• 2 cups shredded pepper Jack cheese, divided
• 1 cup fresh or frozen (thawed) corn kernels
• 2 teaspoons extra-virgin olive oil
• 8 ounces turkey sausage, casings removed
• 4 ounces reduced-fat cream cheese , (Neufchâtel)
• 1/4 cup chopped pickled jalapeños

Directions:

1. Preheat oven to 375°F.

2. Pour rice into a 9-by-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 the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

3. Meanwhile, 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 Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.

6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Nutritional Info:

248 calories; 9 g fat (5 g sat, 1 g mono); 34 mg cholesterol; 29 g carbohydrates; 13 g protein; 2 g fiber; 491 mg sodium; 273 mg potassium.

Source: http://mobile.eatingwell.com/recipes/zucchini_rice_casserole.html