Fall Casserole

I first made this recipe a couple of years ago and it has been a fall staple ever since! I specifically remember I was at my Moms house having a movie/game night with my family. We were baking cookies and really getting in the fall spirit! I wanted to make a delicious nourishing meal for all of us to enjoy, and I went out on a limb with this casserole. At the time I thought “If it fails, we’ll just order a pizza.” Well, two years later and I’m still enjoying this recipe - I hope you do too!

This casserole is full of all of the best fall flavors like brussels sprouts and butternut squash. It also has a really delicious flavor from the Italian sausage, but if you prefer a vegetarian version you can leave that out. It’s all baked together with brown rice and cheese to make a filling casserole. I live for leftovers and I swear this casserole tastes better each time it’s reheated. Find the video for this recipe here.

Author: Leslie Bobo, RDN

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Fall Casserole

This casserole captures all of the best flavors of fall! It has butternut squash, brussels sprouts, and a delicious flavor from the Italian sausage. It's all baked together with a brown rice & cheese to make a scrumptious meal.

Ingredients

• 1 lb. Italian sausage
• 1 tbsp. olive oil
• 1/2 yellow onion, chopped
• 1 lb. brussels sprouts peeled and chopped in quarters
• 3 cups butternut squash, cubed into bite size pieces
• 2 10 oz. bags frozen brown rice
• 2 tsp. garlic powder
• 1 cup half and half
• 1 cup vegetable broth
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. Place the sausage in a skillet over medium heat. Cook for about 10 minutes, stirring occasionally. When the sausage is cooked through remove from skillet and place on a paper towel lined plate to absorb extra grease.
3. In the same skillet heat olive oil over medium heat. Add in the onions, Brussels sprouts, and butternut squash and let cook for about 10 minutes, continuing to stir to cook evenly, and then remove from heat.
4. Add the bags of frozen brown rice, garlic powder, half and half, vegetable broth, cheese, and the sausage, brussels, and butternut squash mixture to a casserole dish. Stir well to make sure all of the veggies, liquid, rice, and cheese are evenly mixed.
5. Bake for 15 minutes. Stir the casserole and then bake for 15 more minutes. After you remove it from the oven, stir again and then let sit for about 10 minutes at room temp to allow the liquid to continue to absorb into the rice.

www.allaboutwell.com/recipesandwellness/fall-casserole

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