28 October 2013

sausage and rice casserole

Shared on Simple Lives Thursday.

Casseroles have a bum rap. Kind of like meatloaf. Do they deserve it? Maybe, if they use cream of celery soup and Spam for a foundation. Not when they're piled with real food like this one. Time for redemption, casseroles.

It's not fancy-- and I'm no food photographer, so bear with my badly lit snaps before dinner-- but we do love it. If you have leftover cooked rice this comes together even more quickly. Actually, recipes like this would be a good reason to freeze rice. I should probably get on that.


Sausage and Rice Casserole
(inspired by a recipe from Bitchin Camero)

3 cups chicken stock
1 1/2 cups dry brown rice
1 pound Italian sausage
1 1/2 tablespoons butter
5 cups chopped mixed vegetables*
2 cups shredded cheese**
4 large eggs
1/2 cup whole milk
1 1/2 teaspoons sea salt
1/4 teaspoon garlic powder

1) Bring stock and rice to boil in small pot. Cover, reduce heat to low, and cook for 1 hour. Turn off heat and let sit, covered for 10 minutes.
2) Meanwhile, cook sausage in 1/2 tablespoon butter until no longer pink; slice into rounds and set aside.
3) Saute vegetables in remaining butter just until tender.
4) Preheat oven to 400 degrees and grease a 9x13 baking dish.
5) In large mixing bowl, stir together cooked rice, sausage, vegetables, and all remaining ingredients; turn into prepared baking dish. Bake for 30-35 minutes.

*This is a way for you to clean out the produce drawer. I always include a cup of diced onion and one diced bell pepper. Use anything that you think will taste good with the sausage, and that is still slightly firm when cooked-- broccoli, zucchini, mushrooms, peas.
**Monterey Jack, cheddar, and Colby are all good.

1 comment:

  1. I personally love casseroles... they are usually quick and easy and don't involve many dishes. Just throw it together and let it cook! My kinda meal. :) Thanks for sharing this recipe - I've pinned it to try it sometime soon. :)