Today it’s kind of not your regular summer day — it feels more like a late summer day in fall where it was cool and cloudy this morning, but now it’s a lovely warm afternoon. So I made a casserole, which I can use for meals over the next few days for a late afternoon lunch.
Italian Sausage Creamy Vegetable Casserole
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1 small pkg of Spicy Italian sausage (5 oz)
1 small box of Rotini pasta made from lentils
1 small pkg of cream cheese
1 small can of Black Beans (rinsed thoroughly)
1 small sized Zucchini (cut in half, sliced into 1/4” sections)
1 small jar of Parmesan White Sauce
3 tbsp’s of minced garlic
1 medium sized jalapeño, sliced up into thin sections
1/2 cup coconut cream
Directions: make little meatballs out of your small pkg of Spicy Italian Sausage and pan sear them in a fairly large skillet. While your sausage is cooking, add all the vegetables to it, then cap the skillet to cook them until tender and the meat is thoroughly cooked (about 20 minutes on medium high heat). Once they are cooked thoroughly, add the brick of cream cheese , then pour the jar of Parmesan sauce over it, then add the half cup of coconut cream. Cover skillet, turn down heat to a low setting, watch for the saucy contents to bubble. Uncap skillet and stir everything together. Turn off heat. Top casserole with favorite topping (I use Baconless Pinto Bean Bits), then cover the skillet casserole until you’re ready to serve up dinner and eat.
Enjoy!
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