Zucchini Rice Casserole
"We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you’re bringing it to a potluck, plan to reheat it before serving. Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes...."
INGREDIENTS
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1 1/2 cups long-grain brown rice
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3 cups reduced-sodium chicken broth
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4 cups diced zucchini and/or summer squash (about 1 pound)
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2 red or green bell peppers, chopped
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1 large onion, diced
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3/4 teaspoon salt
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1 1/2 cups low-fat milk
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3 tablespoons all-purpose flour
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2 cups shredded pepper Jack cheese, divided
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1 cup fresh or frozen (thawed) corn kernels
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2 teaspoons extra-virgin olive oil
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8 ounces turkey sausage, casings removed
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4 ounces reduced-fat cream cheese (Neufchâtel)
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1/4 cup chopped pickled jalapeños
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Tip: : To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you
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