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Skillet Sausage Casserole

Skillet Sausage Casserole

Oxmoor House JANUARY 2005

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 316
  • Fat: 11.7g
  • Saturated fat: 3.2g
  • Protein: 13.8g
  • Carbohydrate: 42.6g
  • Cholesterol: 30mg
  • Iron: 3.6mg
  • Sodium: 698mg
  • Calories from fat: 32%
  • Fiber: 6.8g
  • Calcium: 47mg
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Skillet Sausage Casserole recipe

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