ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Skillet Sausage Casserole

Prep time 5 mins
Cook time 45 mins
Other time 3 mins
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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

Oxmoor House Healthy Eating Collection