One-Skillet Cheesy Sausage, Rice & Cauliflower Casserole
9
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Uncooked onion(s)
1 cup(s), chopped
Garlic
2 medium clove(s)
Cooked chicken sausage(s)
6 oz
Uncooked long grain brown rice
0.75 cup(s)
Kosher salt
0.5 tsp
Black pepper
0.5 tsp
No-salt-added chicken stock
3.5 cup(s)
Frozen cauliflower
10 oz
All-purpose flour
2 tsp
Reduced fat cheddar cheese
0.666 cup(s), shredded
Fresh parsley
2 Tbsp
Instructions
1
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.
2
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.
3
Sprinkle the cheese over the rice mixture. Broil until the cheese melts, 1 to 2 minutes. Garnish with the parsley, if desired.
4
Serving size: about 1 cup
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