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Skillet Sausage Casserole

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Ingredients
  Uncooked brown rice 1⁄2 Cup (8 tbs)
  50% less fat breakfast sausage 6 Ounce (1/2 of 12-ounce package)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped red bell pepper 1 1⁄2 Cup (24 tbs)
  Sliced carrot 1⁄2 Cup (8 tbs)
  Poblano chile 1 , cut into strips
  Presliced mushrooms 8 Ounce (1 package)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed and drained
  Beef flavored bouillon granules 1 Teaspoon
  Dried thyme 3⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Chopped fresh parsley 3⁄4 Cup (12 tbs)
  Olive oil 2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Cook sausage in a large nonstick skillet over medium-high heat 4 minutes, stirring to crumble. Set aside.
3. Add onion and next 3 ingredients to pan; cook 4 minutes or until onion is tender, stirring frequendy Add mushrooms and next 4 ingredients; cook 4 minutes or until carrot is crisp-tender.
4. Remove from heat; stir in sausage, parsley, oil, and salt. Cover and let stand 3 minutes. Toss with rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Sausage

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