Skillet Sausage Casserole



4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 45 Minutes
Other: 3 Minutes

Nutritional Information

Calories 316
Fat 11.7 g
Satfat 3.2 g
Protein 13.8 g
Carbohydrate 42.6 g
Cholesterol 30 mg
Iron 3.6 mg
Sodium 698 mg
Caloriesfromfat 32 %
Fiber 6.8 g
Calcium 47 mg


1/2 cup uncooked brown rice
1/2 (12-ounce) package 50%-less-fat breakfast sausage
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1/2 cup sliced carrot
1 poblano chile, cut into strips
1 (8-ounce) package pre-sliced mushrooms
1 cup frozen whole-kernel corn, thawed and drained
1 teaspoon beef-flavored bouillon granules
3/4 teaspoon dried thyme
1/8 teaspoon ground red pepper
3/4 cup chopped fresh parsley
2 teaspoons olive oil
1/4 teaspoon salt


Cook rice according to package directions, omitting salt and fat.

Cook sausage in a large nonstick skillet over medium-high heat 4 minutes, stirring to crumble. Set aside.

Add onion and next 3 ingredients to pan; cook 4 minutes or until onion is tender, stirring frequently. Add mushrooms and next 4 ingredients; cook 4 minutes or until carrot is crisp-tender.

Remove from heat; stir in sausage, parsley, oil, and salt. Cover and let stand 3 minutes. Toss with rice.