Skillet Sausage Casserole |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/2 cup uncooked brown rice |
1/2 (12-ounce) package 50%-less-fat breakfast sausage |
1 1/2 cups chopped onion |
1 1/2 cups chopped red bell pepper |
1/2 cup sliced carrot |
1 poblano chile, cut into strips |
1 (8-ounce) package pre-sliced mushrooms |
1 cup frozen whole-kernel corn, thawed and drained |
1 teaspoon beef-flavored bouillon granules |
3/4 teaspoon dried thyme |
1/8 teaspoon ground red pepper |
3/4 cup chopped fresh parsley |
2 teaspoons olive oil |
1/4 teaspoon salt |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Cook sausage in a large nonstick skillet over medium-high heat 4 minutes, stirring to crumble. Set aside.
3. Add onion and next 3 ingredients to pan; cook 4 minutes or until onion is tender, stirring frequently. Add mushrooms and next 4 ingredients; cook 4 minutes or until carrot is crisp-tender.
4. Remove from heat; stir in sausage, parsley, oil, and salt. Cover and let stand 3 minutes. Toss with rice.
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