Comfort food gets a healthy twist in Cheesy Vegetable, Turkey Sausage and Rice Casserole! This fresh and filling, gluten free casserole recipe comes together on the stovetop before being transferred to a baking dish, buried under a blanket of cheese, then briefly broiled to melt it. It’ll give you all the warm and fuzzy feelings of eating a casserole without having to wait for an hour or two to bake. Can you say upgrade?!
Fresh and Light Casserole Recipe
When I think casseroles I usually think heavy, eat-your-feelings-type meals that are perfect for the darkest of nights in the season that shall not be named. This casserole, in contrast, is cheesy — yes — but light and filled with vegetables. Sauted zucchini, peppers, onions, garlic, and sweet corn are combined with rice, turkey sausage, and an easy, homemade cheese sauce. The mixture is scooped into a casserole dish, topped with more cheese, then broiled until bubbling. It is unbelievably good. This is one of those meals you have to force yourself to walk away from, otherwise you’ll keep going back for more and more and more, and before you know it half the pan is gone. Or so I’ve been told… Anyway, this casserole also reheats beautifully. Make and enjoy for dinner then pack up the leftovers for easy lunches all week long!
How to Make This Recipe
Start by adding long grain white rice and chicken broth to a small saucepan. Bring to a boil then place a lid on top, turn the heat to low, and cook for 10 minutes. After 10 minutes, remove the pan from the heat then let sit with the lid on for 5 additional minutes before fluffing rice with a fork. Set aside.
Meanwhile, brown gluten-free Italian-style turkey sausage in a large skillet over heat that’s just a touch above medium. Scoop the sausage onto a plate then set aside.
This is the turkey sausage I use – love the flavor!
While the turkey is browning, prep the vegetables. You’ll need a red bell pepper, yellow onion or jumbo shallot, zucchini, and sweet corn (fresh or frozen.)
Add a drizzle of extra virgin olive oil to a large skillet then add the peppers and onions, season with seasoned salt, and saute until the vegetables begin to soften, 5 minutes. Add the zucchini and sweet corn then season again and saute until all the vegetables are tender, 5-6 additional minutes. Finally, add minced garlic then saute for 1 minute. Set the vegetables aside.
Last step is to make the cheese sauce which takes 3 minutes – that’s it! In a small saucepan whisk together gluten-free flour and milk.Turn the heat to a touch above medium then whisk until the milk is thick and bubbly, 2 minutes. Turn the heat off then add shredded gouda cheese and stir until smooth. You can use any kind of cheese you like for this dish, really. Pepper jack, cheddar, gruyere, or even fontina are all great options!
Everybody into the pool! To the skillet with the vegetables add the cooked rice, sausage, and cheese sauce then mix until everything is well combined.
Scoop the mixture into a nonstick sprayed casserole dish then top with additional shredded gouda cheese and broil until melted.
That’s all she wrote! Scoop the casserole onto plates, top with a sprinkling of freshly chopped basil for freshness, then dig in. I hope you love this comforting yet wholesome dish – enjoy!
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