Wednesday, May 30, 2012

Sausage Zucchini Casserole

Serves 8

Kid Tip: Let older children help cut the veggies & cheese. Not only will it lighten your workload a little, but they will be more likely to eat (or at least try) it, since they helped contribute to the meal.

1 cup uncooked rice
2 cups water
1 lb pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 oz) cans sliced mushrooms, drained
8 oz Velveeta
Pinch oregano
Salt & pepper to taste
Optional: Crushed crackers or croutons or breadcrumbs

1.) Preheat oven to 325*

2.) Combine rice & water in a medium sauce pan. Bring to a boil. Reduce heat to low & simmer for about 20 minutes or until tender. Remove from heat & set aside.

3.) Cook sausage & onion in large skillet over medium heat, stirring until evenly browned.

Drain excess grease.

Stir in zucchini & tomato and cook until tender. Stir in rice, mushrooms & cheese. Season with oregano, salt & pepper.

4.) Spread into 9x13 baking dish. (I topped mine with crushed croutons)

5.) Bake, uncovered, for 1 hour or until lightly browned & bubbly.


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