Cauliflower Rice Sausage Casserole
Dec 07, 2024 12:01 PM
Cauliflower Rice Sausage Casserole won’t win any beauty contests, but this is amazingly delicious for an easy low-carb and Keto dinner! And if you haven’t tried a casserole with cauliflower rice, I think you’re going to be surprised how comforting it is!
I’m a fan of low-carb and Keto casseroles! Mostly I think it’s the way you can make a casserole on the weekend and it guarantees leftovers for a few days. (At least that’s true for me; if you have a house full of kids that probably isn’t going to work.)
This recipe was inspired by Brown Rice Casserole with Sausage and Peppers. But now my family probably would prefer a version with cauliflower rice, and when I read through the recipe I was pretty sure that switch would work! I used frozen cauliflower rice to make it extra easy to get this on the table, and added some mushrooms to the original recipe, which was a nice bonus.
And after I tested this recipe with my sister and had some leftover in the fridge, I noticed how much I enjoyed it every time I pulled one out. And when I talked her later about how she enjoyed her share of the leftovers, we both agreed it might have been even better when it was reheated, FTW! I didn’t manage to freeze any, but I’m sure this would freeze well. And I hope you try it; this is absolutely a winner!
Ingredients:
- 1 10 oz pkg. frozen cauliflower rice
- 5 tsp. olive oil, divided
- one 19.5 oz. pkg. uncooked Italian Sausage
- 1 lb. mushrooms, chopped
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 tsp. Italian Herb Blend
- 1/2 tsp. ground fennel
- salt and fresh-ground black pepper to taste
- 2 cup grated Mozzarella cheese
- 3 green onions to garnish (optional)
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
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