Zucchini, Rice and Italian Sausage Casserole

I adapted this recipe from Eating Well Magazine. Not your typical heavy cheesey casserole by any means. I changed a few things from the original recipe  and will post my version. With the leftovers I'm going to mix in some diced tomatoes and will post a picture of the "re-do."

1 1/2 cups rice

3 cups reduced-sodium beef stock broth

4 cups diced zucchini  and/or summer squash (about 1 pound)

2 red or green bell peppers, chopped

1 large onion, diced

3/4 teaspoon salt

1 1/2 cups milk

3 tablespoons all-purpose four

2 cups shredded 5 blend Italian cheese, divided

1 cup fresh or frozen (thawed) corn kernels

 2 teaspoons extra-virgin olive oil

1 lb. Italian sausage, casings removed

4 ounces reduced-fat  cream cheese  (Neufchâtel)

Preheat oven to 375°F.

Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for about 40 - 45 minutes until the rice is tender and most of the liquid is absorbed.

Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes.  Reduce heat to low. Add 1 1/2 cups Italian blend cheese and corn and cook, stirring, until the cheese is melted. Set aside.

Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Italian cheese on top and dollop cream cheese by the teaspoonful over the casserole.

Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving. Garnish with chopped oregano and/or basil.