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Cheesy Sausage Zucchini Casserole
SUBMITTED BY:
MANDY19J
PHOTO BY:
Suemck
"My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole."
RECIPE RATING:
Read Reviews
(99)
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PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup uncooked white rice
1 cup water
1 pound pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste
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DIRECTIONS
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
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REVIEWS
Reviewed on Jan. 7, 2004 by
TINYGUPPIE
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TINYGUPPIE
Jan. 7, 2004
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!
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12 users found this review helpful
We loved this recipe! Made some adjustments though. Used old cheddar intead of processed...
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Reviewed on Jan. 29, 2003 by MIHAELA
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MIHAELA
Jan. 29, 2003
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.
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11 users found this review helpful
My neighbor brought me a huge zucchini. I made this recipe, and what a feast! The taste is...
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Reviewed on Sep. 7, 2003 by
SMDAILEY
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SMDAILEY
Sep. 7, 2003
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).... EXCELLENT!!
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10 users found this review helpful
This recipe is delicious....even my 12 year old loves it....and its a great way to sneak in...
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Reviewed on Dec. 23, 2003 by ACHOCOCAT
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ACHOCOCAT
Dec. 23, 2003
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!
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9 users found this review helpful
This was really good. I was worried that the processed cheese would be too strong of a taste...
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Reviewed on Sep. 6, 2005 by momjm
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momjm
Sep. 6, 2005
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!
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8 users found this review helpful
Absolutely delicious! My prep time was definitely more than 30 minutes, even with my...
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Reviewed on Aug. 24, 2005 by Chel
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Chel
Aug. 24, 2005
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!!!!
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4 users found this review helpful
I didn't want to try this recipe, but I had all the ingredents on hand. I followed some...
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Reviewed on Mar. 30, 2004 by
KCBLUEGAL
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KCBLUEGAL
Mar. 30, 2004
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!
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4 users found this review helpful
So delicious, it's inspired my husband and I to start planning for a garden! I followed...
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Reviewed on Sep. 7, 2003 by KATIEANNIEB
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KATIEANNIEB
Sep. 7, 2003
This was great! I would add more rice next time though & substitute ground turkey for lower fat. My husband ate the leftovers with green peas & loved it, so I would add green peas next time too. Overall, fantastic!
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4 users found this review helpful
This was great! I would add more rice next time though & substitute ground turkey for lower...
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