Ingredients
Scale
- 1/2 onion cut into ¼” slices
- 2 cloves garlic minced or crushed
- 1 lb. bulk breakfast sausage
- 1 lb. frozen French cut green beans
- 1/4 c. sour cream
- 1/4 c. cream cheese
- 10 oz. can reduced-sodium cream of mushroom soup
- 2 c. cooked brown rice
- 1 c. shredded monterey jack cheese or substitute swiss or provolone
- 1/2 c. panko bread crumbs
Instructions
- Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
- Spray a large skillet with cooking spray, and heat over medium high heat. Add onion, garlic, and sausage, and saute until sausage is cooked through and onions are tender. Stir in green beans (thawed or frozen), and cook until beans are heated through.
- Stir in sour cream, cream cheese, soup, and rice. Turn off heat, and transfer to prepared baking dish, and cover with foil. Bake for 30 minutes.
- Remove foil, and sprinkle cheese then bread crumbs over the top. Bake uncovered for 10-15 minutes longer until cheese is melted and bread crumbs are brown.
Notes
Save time by using frozen, fully-cooked brown rice. Follow the microwave heating instructions, and you have perfect rice in about three minutes!
Use pork sausage for more flavor and chicken sausage for a leaner, lower-fat option.
- Prep Time: 5
- Cook Time: 60
- Category: Main
- Cuisine: American