One Skillet Cheesy Sausage Rice And Cauliflower Casserole Food

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CAULIFLOWER RICE SAUSAGE CASSEROLE



Cauliflower Rice Sausage Casserole image

Cauliflower Rice Sausage Casserole was inspired by an Easy Brown Rice Casserole with Italian Sausage and Bell Pepper that's back in the archives of the blog.

Provided by Kalyn Denny

Categories     Casseroles

Time 45m

Number Of Ingredients 10

1 10 oz pkg. frozen cauliflower rice (see notes)
5 tsp. olive oil, divided
one 19.5 oz. pkg. uncooked Italian Sausage (see notes)
1 lb. mushrooms, chopped
1 small onion, chopped
1 green pepper, chopped
1 tsp. Italian Herb Blend
1/2 tsp. ground fennel (see notes)
salt and fresh-ground black pepper to taste
2 cup grated Mozzarella cheese

Steps:

  • Preheat oven to 375F/190C and spray a casserole dish with nonstick spray. (I used a dish that was 8" x 11" but any size close to that will work.)
  • Take the cauliflower rice out of the freezer and let it thaw while you start the recipe.
  • Chop mushrooms, onion, and green bell pepper and slice green onions.
  • Heat 2 tsp. oil in a large non-stick frying pan and cook sausage over medium-high heat until it's nicely browned. We use a potato masher (affiliate link) to break the meat apart as it cooks.
  • Remove sausage to a bowl, add another teaspoon of oil, add chopped mushrooms, and cook until mushrooms have released their liquid and all liquid has evaporated. Transfer mushrooms to the bowl with the sausage.
  • Heat another 2 tsp. oil in the frying pan; then add onions and green pepper and cook until they are barely starting to brown. (You need this much oil for the cauliflower rice, which will be added next.)
  • Add spices and cook 2 minutes more.
  • Add cauliflower rice to the pan with onions and peppers and heat for a couple of minutes. Season with salt and fresh-ground black pepper to taste.
  • Add the cooked sausage and mushrooms to the pan and gently combine with other ingredients. Then add 1 cup grated mozzarella and stir to distribute the cheese in the mixture.
  • Put the mixture into the casserole dish and sprinkle the other cup of cheese over the top.
  • Bake about 25 minutes, or until the top is starting to lightly brown.
  • Serve hot, garnished with diagonally-sliced green onions if desired.

Nutrition Facts : Calories 506 calories, Carbohydrate 8.5 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 38 grams fat, Fiber 3.2 grams fiber, Protein 29 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1032 grams sodium, Sugar 5.9 grams sugar, UnsaturatedFat 23.1 grams unsaturated fat

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.

CHEESY SAUSAGE AND RICE



Cheesy Sausage and Rice image

Cheesy Sausage and Rice is comfort food made with white rice, onions, bell peppers, smoked sausage, and cheddar cheese.

Provided by Amanda Rettke--iamhomesteader.com

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 15

2 tablespoons olive oil
1 ring (13.5 ounces) smoked sausage, (sliced into ¼-inch pieces)
1 yellow onion, (finely diced)
1 green bell pepper, (finely diced)
1 red bell pepper, (finely diced)
1 teaspoon garlic, (minced)
2 cups instant white rice
2 cans (10.75 ounces each) cream of chicken soup
2 cups chicken broth
2 cups mild cheddar cheese, (shredded, divided)
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
⅛ teaspoon black pepper
¼ cup (½ stick) unsalted butter, (sliced into 4 pats)
parsley, (for garnish)

Steps:

  • Preheat oven to 400°F.
  • Add olive oil to a 15-inch oven-safe skillet over medium heat. Once the oil is hot, add the sausage and sear it on each side until browned, 2-3 minutes on each side.
  • Remove the skillet from heat and add the onion, green bell pepper, red bell pepper, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.
  • Top with pats of butter (evenly spaced) and the remaining shredded cheddar cheese.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake another 20 minutes, or until cheese is hot and bubbly.
  • Top with parsley. Salt to taste.

Nutrition Facts : Calories 607 kcal, ServingSize 1 serving

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