| Zucchini-Jalapeno Casserole |
Recipe Type: Entree
- 1 1/2 Cups Long Grain Brown Rice
- 3 Cups Chicken Broth
- 2 Cups Diced Zucchini
- 2 Cups Diced Summer Squash
- 2 Red Bell Peppers, Chopped
- 1 Genuine Vidalia Onion, Chopped Finely
- Salt, To Taste
- 1 1/2 Cups Garelick Farms Milk
- 3 Tablespoons All Purpose Flour
- 2 Cups Shredded Pepper Jack Cheese, Divided
- 1 Cup Trucchi’s Corn Kernels
- 2 Teaspoons Extra Virgin Olive Oil
- 8 oz Turkey Sausage
- 4 oz Kraft Philadelphia Brand Soft Cream Cheese
- 1/4 Cup Pickled Jalapenos, chopped
- Preheat oven to 375°F. Pour rice along the bottom of a 9″x13″ inch baking dish.
- Pour broth into a small saucepan and let simmer. Bring hot broth to the rice and pour into dish.
- Add in zucchini, squash, bell pepper, onion and salt. Cover the dish with foil. Put in the oven for 45 minutes.
- Take foil off dish and continue to bake until most of the liquid is absorbed and rice is tender. That should take about 35 to 45 minutes.
- While that is cooking, whisk together milk and flour in a small saucepan. Place over medium heat until it becomes thickened and starts to bubble (3 to 4 minutes). Bring the heat to low. Add in cheese and corn. Stir until the cheese has melted.
- Heat oil in a large skillet over medium heat. Add in sausage and break into smaller pieces with a spoon while cooking. It should take 4 minutes for them to cook. Make sure they are no longer pink.
- Stir sausage mixture into the pan of rice. Take the remaining cheese to sprinkle over top of casserole. Distribute spoonfuls of cream cheese over casserole. Add jalapenos on top of the cheese. Bake for an additional 10 minutes.
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