Breakfast Sausage and Rice Casserole for Dinner

Cook 2 Cups of white rice (you will add all of it to the casserole later) according to package instructions. When done, set aside.

Dice onion and red bell pepper. Set aside. Cut zucchini into quarters (long ways) and then chop into small chunks. Set aside. Chiffonade your handful of washed fresh basil and set aside.

In a large non-stick skillet begin browning your ground breakfast sausage over medium-high heat. Cook until almost, but not completely cooked. Drain some grease if necessary. Now add your diced onions and peppers and saute for a few minutes. Next, add your chopped zucchini and continue cooking. When the zucchini begins to soften up go ahead and add your can of diced tomatoes and turn the burner down to medium-low. NOTE: You may want to drain just a bit of the juice off of the tomatoes depending on how you like your casserole (more or less moist). Stir until combined. Lastly, add 2 Tablespoons of white soft cheese (either goat, cream cheese or neufchatel will work — whatever you have on hand). Stir until cheese is melted and incorporated. Salt and pepper to taste.

Pour all of this into a large 13×9 inch baking dish. Add the cooked rice and stir together until all of the rice is mixed evenly into the sausage & tomato mixture. Lastly, sprinkle shredded mozzarella over top and bake in a 350° oven until the cheese is melted.

My kids really liked this. I think breakfast sausage is the key when it comes to the kids!