Veggie, Rice and Sausage Casserole

Ingredients

1 1/2 cups cooked long-grain brown rice
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 C mushrooms
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 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/

I thought it could be mixed in baking dish, but it was heaping....

Mix up well, seemed dry, but worked well after veggies cooked

Ready to cover and bake tomorrow or the next day.