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Sausage Mushroom Zucchini Casserole Recipe

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This is a quick and easy casserole that is very tasty! I frequently make pasta dishes with sausage, but I have been trying to use more whole grains, so this time I made the sausage using rice instead of pasta.  I used brown rice, which gives it more fiber and also added a nice nutty flavor to the dish.

Sausage Zucchini Casserole with Mushrooms and Brown Rice

For the sauce I just poured 1/2 c. of cream in the pan and let it thicken a little bit.  It probably would be healthier to make a white sauce with flour and milk, but that takes longer!  Plus 1/2 c. of cream spread out among 4 people isn’t a lot of fat.  I didn’t want much sauce in this dish, just enough to keep the rice moist.

This dish includes two things my husband doesn’t like much, brown rice and chicken sausage, but he enjoyed this dish and had seconds.  I almost didn’t have enough left over to save for pictures!  The combination of flavors worked well, and I am going to try replacing pasta with brown rice in more of our meals.

Sausage Mushroom Zucchini Casserole with Rice

click here for printable recipe

Ingredients:Mushrooms, zucchini and yellow pepper

  • 1 1/2 c. cooked brown rice
  • 2 T olive oil
  • 12 oz mushrooms, sliced
  • 1 zucchini, sliced
  • 1 yellow pepper, sliced
  • 3 links spicy chicken sausage
  • 1/2 c. heavy cream
  • salt and pepper to taste
  • 3/4 c. mozzarella cheese


  1. Cook brown rice.
  2. Heat olive oil in skillet over medium heat. Add mushrooms and cook for 10 minutes or so until they have cooked down and released most of their liquid.
  3. Add yellow pepper and zucchini and cook for 5 minutes.  Now would be a good time to start preheating the broiler in the oven.
  4. Slice the chicken sausage and add to the skillet and cook for another 5 minutes to brown the sausage.  Add salt and pepper to taste.
  5. Pour the cream in the skillet and let it simmer for 3 minutes until it starts to thicken.
  6. Put the rice in a layer on the bottom of a casserole dish.  Top with the sausage mixture and sprinkle with mozzarella cheese.  Broil for 3 minutes to brown the cheese.

Sausage Mushroom and Zucchini Casserole

By on November 1st, 2013

29 thoughts on “Sausage Mushroom Zucchini Casserole Recipe”

  1. This looks delicious. If you cook it in small dishes, then you could easily customize it for each family member (my son refuses to eat anything if mushrooms are in it, but I love them). I love recipes that are easy to customize.

  2. This is going in our KEEP recipe file! My teens who don’t like zucchini even said this was a good way to have ‘yucky’ squash and they ate a good portion. HA!
    I printed the recipe that night, so I wouldn’t lose it!


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