Crispy Rice and Smoked Sausage Casserole
Servings
Prep Time
Cook Time
Crispy Rice and Smoked Sausage Casserole
Ingredients
-
1
link
(1/2 of a 13.5 ounces package) Johnsonville Smoked Split Rope Sausage
-
3
cups
cooked white rice
-
2
eggs, beaten
-
1/2
cup
plain Greek yogurt
-
1/2
teaspoon
salt
-
1/4
teaspoon
pepper
-
1/4
teaspoon
curry powder
-
1/8
teaspoon
ground cinnamon
-
1
tablespoon
butter, melted
-
1
tablespoon
olive oil
-
1
medium
zucchini, cut into 1/4-inch slices
-
1-1/4
cups
sliced mushrooms
Directions
On a cutting board, cut sausage into 1/4-inch slices; set aside.
In a bowl, combine rice, eggs, yogurt, salt, pepper, curry and cinnamon.
Pour melted butter into a greased 8-in. x 8-in. x 2-in. baking pan.
Spoon one-half of rice mixture into pan; spread evenly.
Arrange sausage slices on top of rice.
In a skillet, heat oil and sauté zucchini and mushrooms until tender and lightly browned.
Cover sausage with prepared vegetables.
Spoon remaining rice mixture over the top.
Bake, covered, at 375°F for 35 minutes.
Remove cover and bake an additional 10 minutes.
Cut into fourths and with a wide spatula invert pieces onto serving plates.
