Zucchini Sausage Stovetop Cassarole
INGREDIENTS
·
1
pound bulk pork sausage
·
1
tablespoon canola oil
·
3
medium zucchini, thinly sliced
·
1
medium onion, chopped
·
1
can (14-1/2 ounces) stewed tomatoes, cut up
·
1
package (8.8 ounces) ready-to-serve long grain rice
·
1
teaspoon prepared mustard
·
1/2
teaspoon garlic salt
·
1/4
teaspoon pepper
·
1
cup shredded sharp cheddar cheese
INSTRUCTIONS
1.
In
a large skillet, cook sausage over medium heat 5-7 minutes or until no longer
pink, breaking into crumbles. Drain and remove sausage from pan.
2.
In
same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7
minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt
and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow
flavors to blend.
3.
Remove
from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese
is melted.
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