Country Cauliflower Casserole

Instructions

1. In a large ovenproof skillet, bring 2 cups salted water to a boil. Stir in brown rice. Reduce heat. Cover and simmer for 30 minutes. While the rice cooks, prep ingredients.
2. After rice has cooked for 30 minutes, add cauliflower to skillet along with Schnucks vegetable broth and return to a boil. Reduce heat and simmer, stirring occasionally, 25–30 minutes.
3. Drain and rinse butter beans; add to skillet along with kale. Season with salt and pepper, if desired. Transfer mixture to a large bowl; cover to keep warm.
4. Preheat oven to 450 degrees.
5. Return skillet to stovetop and brown Schnucks ground sausage over medium heat.
6. Push sausage to one side of skillet and melt 1 tablespoon butter in open area; sauté diced onion 5 minutes or until softened.
7. Stir in minced garlic and 1/2 teaspoon dried rosemary; cook 1 minute more.
8. Stir in flour and whisk until combined. Slowly pour in milk, whisking constantly until all milk is added and there are no flour lumps. Continue to cook 1–2 minutes more or until thickened and bubbly.
9. Return rice mixture to pan and stir to coat.
10. Melt remaining 1 tablespoon of butter and combine with panko breadcrumbs and remaining 1/2 teaspoon of dried rosemary. Toss with grated Parmesan cheese; sprinkle over rice mixture.
11. Bake 4–5 minutes or until golden brown and bubbling around edges.