Preheat oven to 375°F. Pour rice into a 9-by-13-
inch baking dish. Bring broth to a simmer in a
small saucepan. Stir hot broth into the rice along
with zucchini (and/or squash), bell peppers,
onion, and salt. Cover with foil. Bake for 45
minutes. Remove foil and continue baking until the
rice is tender and most of the liquid is absorbed,
35 to 45 minutes more.
Meanwhile, whisk milk and flour in a small saucepan.
Cook over medium heat until bubbling and thickened,
3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups
Jack cheese and corn and cook, stirring, until the
cheese is melted. Set aside.
Cook sausage in large non-stick skillet until no
longer pink, about 4 mins. When the rice is done,
stir in the sausage and cheese sauce. Sprinkle the
remaining 1/2 cup Jack cheese on top and dollop
cream cheese by the teaspoonful over the
casserole. Top with jalapeños.
Return the casserole to the oven and bake until the
cheese is melted, about 10 minutes. Let stand for
about 10 minutes before serving.
Originally Submitted
2/8/2012
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