Ground sausage, garden fresh zucchini, tomatoes & garlic combined with rice to make a tasty weeknight casserole the entire family will love.
I don't make a lot of casserole dishes so I wanted to try a new one using what I happened to have on hand and came up with this Sausage, Zucchini & Rice Casserole.
I love the idea of casseroles because it's so easy to just throw everything together in one dish and let the oven do all of the work.
How do you make Sausage, Zucchini and Rice Casserole?
For this recipe, I used ground Italian pork sausage, zucchini, cooked rice , tomatoes, garlic, mozzarella cheese, cream of mushroom soup and chicken broth.
Start by preparing your rice. Depending on which kind you use this can take any where from 5-20 minutes. I used instant white rice so mine only took about 5 minutes, but you can use brown or long grain.
While the rice is cooking, brown the sausage in a skillet on top of the stove; then drain off any excess grease and place in a bowl.
Add the remaining ingredients minus the cheese to the bowl and mix well. Place the mixture in an oven safe casserole dish, sprinkle with the cheese and bake at 350 degrees F for about 30 minutes.
Not only did my family love this recipe for Sausage, Zucchini & Rice Casserole, they ate it for days afterward. It feeds about 6-8 people and even freezes well.
You can prepare this recipe the night before and keep refrigerated; then bake when you're ready to serve. ~Enjoy!
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Sausage, Zucchini and Rice Casserole
Ingredients
- 1 lb. Ground Italian Pork Sausage
- 2 c. Finely Diced Zucchini
- 4 c. Cooked Rice, (white, brown, wild, etc)
- 1 c. Diced Fresh Tomatoes
- 1 clove Garlic, minced
- 10 oz. Cream of Mushroom Soup
- ½ c. Chicken Broth
- 1 c. Shredded Mozzarella Cheese
Instructions
- Preheat oven to 350 degrees F.
- Start by preparing your rice. Depending on which kind you use this can take any where from 5-20 minutes. I used instant white rice so mine only took about 5 minutes.
- While the rice is cooking, brown the sausage in a skillet on top of the stove until it is cooked through and no longer pink; then drain off any excess grease and place in a bowl.
- Add the remaining ingredients minus the cheese to the bowl and mix well.
- Place the mixture in an oven safe casserole dish, sprinkle with the cheese and bake for 30 minutes.
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Lorri Laughlin says
We loved this meal. I made just a few changes. I used zucchini & squash. I added 1 can of Rotel with green chilies (drained the liquid). Once all of the ingredients we combined in the casserole dish and the cheese was added on top, I added red pepper flakes and Italian seasoning to the top. Served it up with Garlic Texas Toast. DELISH! I will definitely make this meal again!
Carrie's Experimental Kitchen says
Great additions! I'm so glad you liked the recipe!
Vanessa says
Thanks for sharing! Does it reheat well?
Carrie's Experimental Kitchen says
Absolutely! You can make it the night before, refrigerate; then reheat in the oven or microwave. If it gets a little dry, add a bit of chicken broth to help loosen up the rice before reheating.
Suzanne says
This looks so good! What a great way to use up zucchini during garden season!
Carrie's Experimental Kitchen says
Enjoy!