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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My family can hardly wait for zucchini to ripen in summer so I can make this casserole. With rice, sausage and vegetables, it's a hearty meal-in-one. Ingredients:
1/2 cup uncooked long grain rice |
1 pound bulk pork sausage |
1/2 cup chopped onion |
3-1/2 cups sliced zucchini |
1 cup chopped fresh tomato |
2 cans (4 ounces each) mushroom stems and pieces, drained |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 ounces process american cheese, cubed, divided |
Directions:
1. Cook rice according to package directions; set aside. In a large skillet, cook sausage and onion until sausage is no longer pink and onion is tender; drain. Stir in zucchini, tomato, mushrooms, salt, pepper, 6 oz. of cheese and rice. Spoon into a greased 11-in. x 7-in. baking dish.
2. Bake, uncovered, at 325° for 50-60 minutes, stirring every 20 minutes, or until vegetables are tender. Top with remaining cheese; return to the oven until cheese melts. Yield: 6-8 servings.
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