Post by wilderness on Sept 2, 2023 8:52:07 GMT -5
Cheesy Sausage Zucchini Casserole-wilderness
Prep Time: 30 mins
Prep Time: 30 mins
Cook Time: 1 hr
Servings: Servings: 8
Source: Allrecipes.com
Ingredients
½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste
Directions
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition
Per Serving: 305 calories; protein 15.3g; carbohydrates 17.3g; fat 19.6g; cholesterol 54.9mg; sodium 989.4mg. Full Nutrition
I did make some slight alterations to the recipe. I am not sure I would have liked it if I didn't. I made 1/2 the recipe and got 3 2 Cups Casseroles. I used cherry tomatoes but also added 1 Cup of my homemade crushed tomatoes. (so seasoning added to them) I didn't have Veleeta so uses 2 Oz. each of cheddar and Monterey Jack shredded. I only baked it 40 minutes in the small ramekins.
The only complaint I had was the zucchini got too cooked for me. I am not fond of zucchini but like it if it stills has a crunch. I don't think I would saute the zucchini before baking it again.
Ingredients
½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste
Directions
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition
Per Serving: 305 calories; protein 15.3g; carbohydrates 17.3g; fat 19.6g; cholesterol 54.9mg; sodium 989.4mg. Full Nutrition
I did make some slight alterations to the recipe. I am not sure I would have liked it if I didn't. I made 1/2 the recipe and got 3 2 Cups Casseroles. I used cherry tomatoes but also added 1 Cup of my homemade crushed tomatoes. (so seasoning added to them) I didn't have Veleeta so uses 2 Oz. each of cheddar and Monterey Jack shredded. I only baked it 40 minutes in the small ramekins.
The only complaint I had was the zucchini got too cooked for me. I am not fond of zucchini but like it if it stills has a crunch. I don't think I would saute the zucchini before baking it again.
Prep Time: 30 mins Cook Time: 1 hr Servings: Servings: 8 Source: Allrecipes.com
Ingredients
½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste
Directions
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition
Per Serving: 305 calories; protein 15.3g; carbohydrates 17.3g; fat 19.6g; cholesterol 54.9mg; sodium 989.4mg. Full Nutrition
I did make some slight alterations to the recipe. I am not sure I would have liked it if I didn't. I made 1/2 the recipe and got 3 2 Cups Casseroles. I used cherry tomatoes but also added 1 Cup of my homemade crushed tomatoes. (so seasoning added to them) I didn't have Veleeta so uses 2 Oz. each of cheddar and Monterey Jack shredded. I only baked it 40 minutes in the small ramekins.
The only complaint I had was the zucchini got too cooked for me. I am not fond of zucchini but like it if it stills has a crunch. I don't think I would saute the zucchini before baking it again.
