Brown Rice, Zucchini and Turkey Sausage Casserole

• 1 1/2 cups brown rice long grain
• 3 cups chicken broth, low salt
• 4 cups zucchini diced and/or summer squash (about 1 pound)
• 2 each green bell peppers or red, chopped
• 1 large onions diced
• 3/4 teaspoon salt
• 1 1/2 cups milk, low-fat
• 3 tablespoons flour, all-purpose
• 2 cups pepper jack cheese shredded and divided
• 1 cup corn fresh or frozen
• 2 teaspoons olive oil
• 8 ounces turkey sausage casings removed
• 4 ounces cream cheese (reduced-fat)
• 1/4 cup pickled jalapenos chopped

1. Preheat oven to 375F.
2. Pour rice into a 9-by-13-inch baking dish.
3. Bring broth to a simmer in a small saucepan.
4. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt.
5. Cover with foil.
6. Bake for 45 minutes.
7. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
8. Meanwhile, whisk milk and flour in a small saucepan.
9. Cook over medium heat until bubbling and thickened, 3 to 4 minutes.
10. Reduce heat to low.
11. Stir in 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted.
12. Set aside.
13. Heat oil in a large skillet over medium heat and stir in sausage.
14. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
15. When the rice is done, add the sausage and cheese sauce, stir until combined.
16. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole.
17. Top with jalapenos.
18. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes more.
19. Let cool for about 8 minutes.
20. Serve warm.

brown rice, chicken broth, zucchini, green bell peppers, onions, salt, milk, flour, pepper, corn, olive oil, turkey sausage, cream cheese

Taken from recipeland.com/recipe/v/brown-rice-zucchini-turkey-saus-51074 (may not work)