This super simple, 7 ingredient casserole is full of fresh vegetables and brown rice, making it as wholesome as it is hearty. Easy to prepare ahead of time, this Southwestern sausage and vegetable brown rice casserole is adaptable and is sure to become a family favorite!
You won’t see me post about too many casseroles. In general, they just aren’t my thing. However I threw together this super simple and healthy combination a couple weeks ago and both girls ate it enthusiastically. Hailey even proclaimed it was her most favorite thing I have ever cooked ever. Such accolades over such a simple dish filled with zucchini, red pepper, and brown rice? OK, cool.
So I had to make it again to snap some pictures and again the whole family really enjoyed it, which guaranteed I had to share it here.
Once upon a time I shared recipes with step by step picture instructions. That fell by the wayside, but this recipe is so incredibly simple, I can bring it back.
Cook the sausage and onion stove-top until no longer pink.
Once cooked, mix it in a baking dish with all the other ingredients.
Cover with tinfoil and bake for 1 hour and 10 minutes. Remove tinfoil, sprinkle with cheese, bake for 2 more minutes.
Seriously, that is it.
Round it out with some chips a salsa, toss in some avocado, or just eat it as is.
I’m all about sharing simple, healthy meals that the entire family will enjoy, so if you try this one, please report back with your family’s feedback. Hearing that you tried (and liked!) these recipes in your own home always warms my heart.
Note: you could easily jazz this up with a couple tablespoons of chopped jalapenos for some heat. With summer approaching, you could also toss in some summer corn. Basically, you can mix and match the vegetables any way you like. Super adaptable!
Print
Southwestern Sausage & Veggie Brown Rice Casserole
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Yield: serves 5 1x
Description
This super simple, 7 ingredient casserole is full of fresh vegetables and brown rice, making it as wholesome as it is hearty. Easy to prepare ahead of time, this Southwestern sausage and vegetable brown rice casserole is adaptable and is sure to become a family favorite!
Ingredients
- 1 Tbsp olive oil
- 1 lb sausage, casings removed (I used pork, but chicken or turkey would work great too)
- 1 c diced onion (about 1 small)
- 3 c diced zucchini (about 2 regular)
- 1 1/2 c diced red pepper (about 1 large)
- 1 1/2 c long grain brown rice
- 3 c vegetable or chicken broth
- 2 c shredded pepper-jack cheese
- cilantro for garnish (optional)
Instructions
- Preheat oven to 375 degrees.
- In a large skillet, heat olive oil over medium heat. Add the sausage and onion. Cook until the the sausage is crumbled and no longer pink. Remove from heat.
- While the sausage cooks, add the rice, vegetables, and broth into a 9X13 baking dish.
- Add cooked sausage and onion to baking dish and mix well.
- Cover tightly with tinfoil and place in oven for 1 hour and 10 minutes.
- Remove tinfoil, sprinkle with pepper-jack cheese and place back in oven uncovered for 2 minutes, until cheese is melted.
- Garnish with cilantro and serve with chips and salsa.
For more of my family’s favorite recipes, click here!
Patricia @Sweet and Strong says
I am usually not a casserole person either, but I don’t know why because I love how easy they are. This combo sounds so delicious and would be great for lunches throughout the week!
Brittany Dixon says
Yes it’s so good leftover! I ate it for lunch the next day. I just added salsa and sour cream on top- so good!
Heather says
This looks amazing! I think I will add it to our plan for next week. Thanks for the suggestion!
Brynn says
Sounds like a great dish for a crowd! I’m not a big casserole person either, but a few do rise above the rest. Thanks for the great recipe!
montessoriishmom says
I’ve been in a bit of a recipe rut lately and this sounds like a great way to mix it up! I love simple recipes these days 🙂
Rebecca says
Looks great! Love adding more simple recipes to my weekly lineup. So rare and I always wonder why I don’t do it more often either. One question, recipe calls for 2 different onions. Is the red onion supposed to say red pepper? Only because it looks like there are red peppers in the photos. Thanks!
Brittany Dixon says
Oh man, yes, you are right! I just changed it to red pepper. No matter how many times I read through it, I always seem to have at least one mistake. Thank you!
Heather says
Quick and easy and sounds tasty!
Carrie this fit chick says
This sounds yummy!!! And easy to plop in a pan to make!
Kwan says
looks good! But one question- is the brown rice pre-cooked or raw?
Vicki says
I was wondering the same thing!
Taryn says
Just printed out the recipe and adding the ingredients to my grocery shopping list. My husband isn’t a huge casserole person, but I love how easy this looks. Going to double the meat. Do you use any spices to give it extra flavor? Excited to try it!
Brittany Dixon says
David loves it because he treat it like a dip for tortilla chips 😉
No, no extra spices which shocked me too! I used a flavorful pork sausage from Whole Foods’ meat counter. If you use a more mild sausage (or simple ground turkey or beef), you’ll definitely want to add some spices (like cumin, garlic powder, salt, chili powder).
You may not even need to double the meat, as 1 lb filled up up pretty heartily. However, if you do try that, let me know know how it goes!
Tracy says
What kind of sausage did you use? I assume some kind of Mexican flavored spicy sausage, not Italian or sweet. There are so many kinds. I actually love making casseroles for my family since they can be made ahead and ready when we are! I will definitely make this one!!
Brittany Dixon says
I’ve made it with different kinds (honestly, whatever is on sale at the fresh meat counter). I even made it with Italian sausage one time and it tasted just fine! Chorizo would be great in this, but Andouille would work too. You could also just use ground turkey or beef, but then it would definitely need some spices added in, as there isn’t much flavor without the sausage. Let me know what you think!
Christine says
I love making casseroles, especially healthy ones, at the beginning of the week. Then I have leftovers for lunches. I will definitely try this one, thank you for sharing!
Annie says
Yum! I am not a huge casserole person but my husband loves them and I like their ease and the fact they usually make leftovers!
Annie says
Looks good! I just have plain ground pork sausage. What kinds of spices would you recommend adding to it?? I am terrible at putting together flavor combos.
Brittany Dixon says
I’m not sure of the amounts since I haven’t tried it, but I’d consider chili powder, cumin, garlic powder, paprika, and coriander. I know that is vague. I’ll try it next time to experiment with different spices!
Jennifer says
I know you don’t do beans but I am vegetarian and would love to make this with black beans. Would you recommend any change to the cooking time since it won’t have meat? I’ll have to add some taco seasoning to it to flavor it up I’m sure 🙂
Brittany Dixon says
It will still take that amount of time to cook the brown rice, but I think black beans would hold up, right? I’d toss them in at the beginning (along with your seasoning :)) and give it a go! Let me know how it turns out for you if you try it!
Stephanie says
Made this for dinner tonight with turkey sausage, it was delicious! Thank you!
★★★★★
Betsey says
I made this for dinner last night, and it was SO GOOD! Thanks for the recipe! I will be adding this to my recipe rotation.
★★★★★
Brittany Dixon says
I’m so glad you liked it! Thank you for the feedback 🙂
Jessica says
Just tried it tonight and was a huge hit with my 21 month old! Great tasting casserole and super easy. It was definitely a win for me, thank you!
★★★★★
Brittany Dixon says
So glad you and your family enjoyed it! Thanks for the feedback 🙂
Becky H. says
Made this today with chorizo and added a can of black beans. Did everything ahead of time and added the chicken broth just prior to cooking this evening. My husband and I loved it! Adding it to our go to recipes! Easy, healthy, and delicious – even with a 9 week old baby 🙂
★★★★★
Brittany Dixon says
I’m so glad you enjoyed it, Becky! Thanks for the feedback and congrats on your sweet new addition! <3
Ariel says
This recipe is friggin delicious. I made zero changes to it, just made it as is, and it is surprisingly flavorful. My toddler was even shoveling it into his mouth.
Brittany Dixon says
I’m so glad to hear that! Thanks Ariel!
Stephanie says
This is a family favorite.
★★★★
Brittany Dixon says
I’m so glad your family enjoys it! <3
Julia says
Hi Brittany! I would love to make this for my sister in law who just had a baby. Do you have any recommendations for freezing & re-heating?? Thanks in advance!!
Brittany Dixon says
Hi Julia; congrats to your sister in law! I’d make as described, let cool, then cover tightly and freeze. To reheat, let it thaw overnight in the fridge then bake at 400 degrees for 30 minutes. Remove from oven and stir. Also, check out these pasta shells. It’s one of my favorite dishes for freezing because it reheats so well!
https://www.ahealthysliceoflife.com/spinach-ricotta-stuffed-shells-bulk-recipe-for-freezing/
Denise says
How did the reheating turn out? That’s what I am wanting to do for someone who just had a baby.
Lydia says
Do you cook the rice or add raw?
Brittany Dixon says
You add it raw and it cooks while it bakes.