Recipes

Crispy Rice and Smoked Sausage Casserole

minutes

45 minutes

For a flavorful play with texture, this recipe idea is simply a must-try. This casserole brings together a beautiful array of flavors with curry powder, cinnamon and Greek yogurt to tempt the palate. Zucchini, mushrooms and Johnsonville Smoked Sausage come together to give you a soft, delicious center that complements the crispy rice on top. The different combinations in this dish will leave you craving more!

Rate this Recipe Print this Recipe

Ingredients Directions Reviews Print Recipe

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

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.