Ingredients
1 1/2 cups cooked long-grain brown rice
2 cups diced zucchini , and/or summer squash (about 1 zucchini)
Directions
Preheat oven to 375 °F
2 cups diced zucchini , and/or summer squash (about 1 zucchini)
2 cups chopped kale
1 red or green bell peppers, chopped
1 large onion, diced
1 red or green bell peppers, chopped
1 large onion, diced
1 C mushrooms
1 1/2 cups low-fat milk
1 1/2 cups low-fat milk
1 C plain Greek yogurt
1 cups shredded pepper Jack cheese, divided
8 ounces turkey sausage
4 ounces reduced-fat cream cheese, softened, (Neufchâtel)
1/4 cup chopped jalapenos or green chilies
1 cups shredded pepper Jack cheese, divided
8 ounces turkey sausage
4 ounces reduced-fat cream cheese, softened, (Neufchâtel)
1/4 cup chopped jalapenos or green chilies
1 teas Mrs Dash or 3/4 teas salt
Directions
Preheat oven to 375 °F
Spray 9-by-13-inch baking dish with cooking spray.
Mix everything in a large bowl. Pack in baking dish, top with cheese and peppers for garnish.
Refrigerate for up to 1 day the recipe says, but it was 2 days before I baked it.
Bake at 375°F covered with foil until the casserole is hot and the cheese is melted, about 45 minutes. Remove foil if needed to brown a bit.
adapted from: http://www.eatingwell.com/recipe/252153/zucchini-rice-casserole/
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| I thought it could be mixed in baking dish, but it was heaping.... |
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| Mix up well, seemed dry, but worked well after veggies cooked |
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| Ready to cover and bake tomorrow or the next day. |
