One Skillet Cheesy Sausage Rice And Cauliflower Casserole Food

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ONE-SKILLET CHEESY SAUSAGE, RICE & CAULIFLOWER CASSEROLE



One-Skillet Cheesy Sausage, Rice & Cauliflower Casserole image

We like the whole-grain goodness of brown rice, but white rice also works; if you use it, start with 2 cups of chicken stock in step 1 and reduce the cooking time to 12 minutes. Also, you can use whatever frozen vegetables you have on hand.

Categories     Dinner

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 spray(s) Cooking spray
1 cup(s), chopped Uncooked onion(s)
2 medium clove(s) Garlic clove(s) finely chopped
6 oz Cooked chicken sausage(s) finely chopped
0.75 cup(s) Uncooked long grain brown rice rinsed
0.5 tsp Kosher salt
0.5 tsp Black pepper
3.5 cup(s) No-salt-added chicken stock divided
10 oz Frozen cauliflower florets, thawed
2 tsp All-purpose flour
0.666 cup(s), shredded Reduced-fat cheddar cheese
2 Tbsp Fresh parsley optional

Steps:

  • Coat a large ovenproof skillet with cooking spray. Heat the pan over medium heat. Cook the onion and garlic, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, stirring, until lightly browned, about 3 minutes. Add the rice, salt, black pepper, and 3 cups stock; bring to a boil. Reduce the heat to medium-low, and cook, stirring occasionally, until the rice is almost tender, about 30 minutes. Stir in the cauliflower; cover and cook until the cauliflower and rice are tender, about 5 minutes.
  • Preheat the broiler to high. In a small bowl, whisk the flour and remaining 1/2 cup stock. Stir the stock mixture into the rice mixture. Increase the heat to medium-high and bring to a boil; cook until the sauce thickens, about 2 minutes.
  • Sprinkle the cheese over the rice mixture. Broil until the cheese melts, 1 to 2 minutes. Garnish with the parsley, if desired.
  • Serving size: about 1 cup

Nutrition Facts : Calories 188 kcal

ONE-SKILLET CHEESY SAUSAGE, RICE, AND CAULIFLOWER CASSEROLE



One-Skillet Cheesy Sausage, Rice, and Cauliflower Casserole image

This easy dinner puts long-lasting fridge, freezer, and pantry staples to good use. We like the whole-grain goodness of brown rice, but feel free to use white rice if that's what you have on hand; the cook time will decrease by about half, and you should start with 1½ cups of chicken stock in step 1 if using white rice.

Categories     Dinner

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

3 spray(s) Cooking spray
1 cup(s), chopped Uncooked onion(s)
2 clove(s), large Garlic clove(s) minced
6 oz Cooked chicken sausage(s) diced
3 cup(s) No-salt-added chicken stock divided
0.75 cup(s) Uncooked brown basmati rice
0.5 tsp(s) Kosher salt
0.5 tsp(s) Black pepper
10 oz Frozen cauliflower florets, thawed
4 tsp(s) All-purpose flour
0.666 cup(s), shredded Reduced-fat cheddar cheese shredded
2 tbsp(s) Fresh parsley optional

Steps:

  • Coat a large ovenproof skillet with cooking spray. Heat pan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add sausage and cook 3 minutes or until lightly browned. Add 2 cups chicken stock, rice, salt, and pepper; bring to a boil. Reduce heat to medium-low, and cook 30 minutes or until rice is almost tender. Stir in cauliflower; cover and cook until cauliflower and rice are tender, about 5 minutes.
  • Preheat broiler to high. In a small bowl, whisk together remaining 1 cup chicken stock and flour. Stir stock mixture into rice mixture. Increase heat to medium-high and bring to a boil; boil until sauce thickens, about 2 minutes.
  • Sprinkle cheese over rice mixture. Broil until cheese melts, 1 to 2 minutes. Garnish with parsley, if desired.
  • Serving size: about 1 cup

Nutrition Facts : Calories 187 kcal

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE



Cheesy Skillet Chicken and Cauliflower Rice image

This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Juice of 1 lemon
3/4 cup plain low-fat Greek yogurt
3 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 medium onion, diced
1/4 cup grated Parmesan
Two 10-ounce bags frozen riced cauliflower
One 14.5-ounce can navy beans, drained and rinsed
One 10-ounce bag frozen broccoli florets
1 cup shredded reduced-fat sharp Cheddar

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
  • Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

SAUSAGE & RICE SKILLET



Sausage & Rice Skillet image

I was inspired by another recipe on this site that called for peas & mushrooms. Hubby is phobic to both of those ingredients so I came up with this recipe as a way around it. It draws more on my cooking background with the addition of onions, bell peppers, and celery. **NOTE** You can substitue Turkey sausage to lower the fat and also substitute low sodium soup to bring down the sodium in the recipe.

Provided by Mama_Jennie

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped
2 tablespoons olive oil or 2 tablespoons canola oil
1 lb fresh sausage (I use bratwurst)
3/4 cup uncooked long grain rice
1 cup water
1/2 cup chicken stock or 1/2 cup chicken broth
1 (10 3/4 ounce) can condensed cream of celery soup
4 ounces extra-sharp cheddar cheese, shredded

Steps:

  • Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft.
  • Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink.
  • Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water.
  • Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes.
  • Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes.
  • NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor.

CHEESY CAULIFLOWER & SMOKED SAUSAGE BAKE



Cheesy Cauliflower & Smoked Sausage Bake image

I had a half a pound of smoked sausage and didn't want to just fry and serve it up. I did a bit of " Freezer Diving " ;) and found a bag of cauliflower. So, I combined that with the smoked sausage, a few extras, and a cheese sauce and this is what I came up with. :)If you wanted to, you can cook about 1/8th. to 1/4th cup of finely chopped onion with the sausage. And to make this a One- Dish meal, just add some frozen peas. I want to thank Chef#64642 ( Molly53 ) and Chef#546010 ( Chicagoland du Jour ) for coming up with the name for this recipe.I know that this looks complicated, but it's really easy to make.Submitted to Food.com ( a.k.a. ZAAR ) on January 14th.2011.

Provided by Chef shapeweaver

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) package frozen cauliflower, thawed
1/2 lb smoked sausage (I used Hillshire Farms with the yellow packaging )
1 1/2 tablespoons vegetable oil
4 tablespoons margarine or 4 tablespoons butter
4 tablespoons flour
1 1/4 cups milk (may not use all of this )
1 1/2 cups sharp cheddar cheese, grated (divided)
1 teaspoon ground black pepper (to taste)
1/2 teapoon salt (to taste)

Steps:

  • Pre-heat oven to 350F degrees.
  • In a medium skillet heat oil and,brown sausage and onion, ( If using ) and set aside ( drain if needed ).
  • In a medium saucepan, melt butter/margarine; add flour and cook until light yellow and pasty-looking.
  • Add a little milk at a time and stir until slightly thickened.
  • Remove from heat and add 1 cup of cheese, salt and pepper and stir until well blended.
  • Then fold the cauliflower and smoked sausage into the cheese sauce, coating well.
  • Place into a greased 2 quart rectangle or a 8 x 8 square baking dish.
  • Sprinkle top with remaining cheese and sprinkle with paprika if desired and bake for 30 minutes or until golden brown.

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