Recipe by MANDY19J
"My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole."
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uncooked white rice
diced fresh tomato
cubed zucchini squash
2 (4 ounce) cans
sliced mushrooms, drained
1 (8 ounce) package
processed cheese food, cubed
salt and pepper to taste
Absolutely delicious! My prep time was definitely more than 30 minutes, even with my daughter's help (although probably due to my substitutions), but well worth the effort. I used part sweet, part hot turkey sausage, lots of minced fresh garlic cooked with the sausage & onion, fresh mushrooms (added with zucchini & tomatoes). I used brown rice, doubled the amount as per others' suggestions, and lots more than a pinch of oregano. I also followed another reviewer's suggestion to remove the mixture with a slotted spoon and allow the liquid to reduce. Per my family's tastes, I used a mixture of shredded parmesan and mozzarella in place of the processed cheese, then topped with more shredded mozz. Only needed about 30 to 40 minutes in the oven. Everyone raved! Thanks Mandy!
I didn't really care much for this recipe. It was ordinary at best. Not enough rice, and for some reason, the zucchini didn't taste good to me. I couldn't finish my portion, but my husband ate all of his. It's probably not the fault of the recipe, it just didn't appeal to me for some reason, even though I generally like all the ingredients.
We loved this recipe! Made some adjustments though. Used old cheddar intead of processed cheese and hot italian sausage for a little kick. We actually prepared it in advance and froze it for a quick weeknight dinner. Worked well enough. Will definately make again!
My neighbor brought me a huge zucchini. I made this recipe, and what a feast! The taste is delicious. It takes a little time to make, but I think it's worth it.
This recipe is delicious....even my 12 year old loves it....and its a great way to sneak in veggies....
the only things i changed is that i doubled the rice....and used two cups shredded cheddar (i dont like processed cheese food)....
I didn't want to try this recipe, but I had all the ingredents on hand. I followed some suggestions, also posted here, like using a spicy Italian sausage instead of using plain, and added other herbs, garlic, salt and pepper. I found the recipies was too big for my pan, by the time I needed to add the rice, cheese and mushrooms, so I used a mixing bowl. I also recommend using a slotted spoon to remove the zucchini mixture as the zucchini and tomato sweat a lot and reducing the 2 cups of liquid that remained in the pan, until it is about 1/2 cup of beautiful flavour. I also made a breadcrumb topping with just 1/4 cup of cheese added. This one is a winner!!!!
This was really good. I was worried that the processed cheese would be too strong of a taste (I'm not very fond of it), but it just added a creaminess and didn't detract at all. I was also afraid that 1/2 cup of rice wouldn't be enough, but it was great.
I wouldn't change a thing with this recipe--and coming from me, that really means a lot!
So delicious, it's inspired my husband and I to start planning for a garden! I followed others' advice and increased the rice to one cup. The first time I made this, I accidentally purchased hot italian sausage, which my husband LOVED. I couldn't handle so much spice, so the next time I used medium and it was perfect. Thanks for such a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Sausage Zucchini Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 305
** Calories from Fat: 176
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