I love casseroles simply for the “throw it all in and hope for the best” attitude that goes with them. This recipe packs in tons of veggies and protein and makes for great left overs as well. With these quantities it serves 5-6 people.
3/4 cups uncooked rice
1 3/4 cups chicken broth
1 zucchini chopped
1/2 onion chopped
1 red bell pepper chopped
1/4 cup chopped pickled jalapenos
1/2 cup frozen corn
1 package of turkey sausage
3/4 cup of milk
1 1/2 tbsp flour
1 cup of shredded pepperjack
2 oz (1/4 of a package) of cream cheese
Salt to taste
Preheat the oven to 375*. Chop vegetables and put into 9×13 baking dish with 1/2 cup of chicken broth, cover with foil and throw it in the oven.
While the vegetables are softening up in the oven, prepare your rice with the remainder of the chicken broth.
While the rice is boiling heat the milk over medium heat in a small sauce pan. Whisk in the flour until it comes to a nice thick bubbly mixture. Add in half the cheese, stir until smooth and put aside.
Slice the turkey sausage, add a little oil to a pan and brown sausage on each side (about 4-5 min).
Once the rice is finished (about 20 min) remove the baking pan with the vegetables from the oven. Combine the rice, sausage and cheese mixture with the vegetables.
Top this with the remaining 1/2 cup of monterrey jack, dollop the cream cheese around the top and finish it off with the jalapenos. Place back in the oven for another 20 minutes or so until the cheese on top is nice and melted.
Voila! Veggie and protein packed dinner that makes for a great lunch the next day. Sure it has a lot of ingredients but if you time it right the whole meal goes pretty smoothly. Enjoy!!