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!

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(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.