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Stovetop Sausage and Mushroom Casserole

June 16, 2009

If you read our blog regularly, you may think that I let Marc take the reins in the kitchen — I’m not sure if I have posted any recipes at this point yet!  I have to say, I do let Marc do his creative thing in the kitchen because he loves it, but every now and again (ESPECIALLY when it’s my week to plan the menu!), I like to take a crack at new recipes.  Case in point, tonight’s SUPER easy culinary feat:  Stovetop Sausage and Mushroom Casserole, originally found in Make It in Minutes, a Weight Watchers cookbook, perfect for easy weeknight meals.

**Side note:  I think I might have broken my (point-and-shoot) camera for this post.  Marc just read something on a forum that said we might have to just try using different batteries, and it could work.  Anyway, I did manage to get a few pictures of the meal prep and final product, and the meal turned out relatively well, regardless.**

Stovetop Sausage and Mushroom Casserole  (Serves 4)

  • 1/2 lb. sweet Italian turkey sausage
  • 2 c. sliced fresh shiitake mushrooms (stems removed!)
  • 1 onion, coarsely chopped
  • 1 c. converted white rice (not cooked)
  • 2 c. chicken broth
  • 2 tbsp. grated Parmesan cheese
  • 1/2 tsp. coarsely ground black pepper
Cooking the sausage

Cooking the sausage

1.  Slice open and remove the casings from the sausage.

2.  Spray a large nonstick saucepan with nonstick cooking spray; heat over medium high heat.  Add the sausage, mushroom and onions, breaking up the sausage with the fork.  Cook until the sausage is browned and the mushrooms and onions are tender, about 8 minutes.  Add the rice and broth, stirring to coat.  Bring to a boil.  Cover, reduce the heat and simmer until the broth has evaporated and the rice is tender, about 20 minutes.  Stir in the Parmesan cheese and pepper.

Calories: 321

Fat: 7 grams

Fiber: 2 grams

Weight Watchers Points: 7 per serving

This recipe definitely needs some veggies on the side, to add a little color (and fiber!) to the meal.  Marc served up an arugula salad with this dish, and as we ate, we thought of various things that we could have thrown in this dish to add more pizazz.  A few things that might work are halved grape or cherry tomatoes, fresh spinach (tossed at the very end!), extra and varied mushrooms, and/or bell peppers.  Yum!  Enjoy!

One Comment leave one →
  1. Blair permalink
    August 1, 2013 4:58 pm

    Make It In Minutes is seriously one of the best cookbooks.

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