I planned to make this for a few days and finally, last night, I did it. I didn’t exactly follow the directions which, I think, made it a little easier and quicker. Still, took a total of 1 hour to make, but that’s including prep and cooking. Otherwise, according to the recipe, it would’ve taken at least an hour and a half.

The casserole isn’t pretty, but it’s oh-so-very delicious. Also, I made a little too much, especially since there are only two of us (well 2.5 + the cat), but I can almost guarantee that it’ll be gone by the weekend.

As fattenting and unhealthy as it looks, it really isn’t all that bad. I used reduced fat cream cheese, 1% milk, 2% (reduced fat) cheese, I used organic, low-sodium chicken broth, plus I got to use zucchini from my garden!

So how did I “save” time? I cooked the rice in the chicken broth first. While the rice was cooking, my lovely husband cooked the sausage in a separate frying pan and then added the onions. Once the rice was almost done, we combined everything in the casserole dish, including the uncooked zucchini and red peppers. We baked it covered for 20 minutes. While it was baking, I made the cheese sauce. After 20 minutes, I combined the cheese sauce with the casserole stuff, added the cream cheese (which didn’t seem to add much to the dish) and the jalapeños.

The original recipe is below.

I believe this was my first time making a casserole, mainly because I didn’t grow up eating them. As mushy as it looks, it was so freaking good and I’m definitely going to make this again.

Zucchini Rice Casserole
(recipe from eatingwell.com)
12 servings, about 1 cup each

Active Time: 40 minute, Total Time: 2 hours

Ingredients:

• 1 1/2 cups long-grain brown rice
• 3 cups reduced-sodium chicken broth (can use veggie broth too)
• 4 cups diced zucchini, and/or summer squash (about 1 pound)
• 2 red or green bell peppers, chopped
• 1 large onion, diced
• 3/4 teaspoon salt
• 1 1/2 cups low-fat milk
• 3 tablespoons all-purpose flour
• 2 cups shredded pepper Jack cheese, divided (we used mexican blend)
• 1 cup fresh or frozen (thawed) corn kernels
• 2 teaspoons extra-virgin olive oil (didn’t use any oil at all)
• 8 ounces turkey sausage, casings removed
• 4 ounces reduced-fat cream cheese , (Neufchâtel)
• 1/4 cup chopped pickled jalapeños

Directions:

1. Preheat oven to 375°F.
2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.