Cauliflower Rice Sausage Casserole

Ingredients

• 1 pkg. frozen cauliflower rice
• 5 tsp. olive oil, divided
• 1 19.5 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

Directions

1. Set the oven to 375F/190C, and coat a casserole dish with nonstick spray. A dish around 8" x 11" is the right size, but something similar is fine. Pull the cauliflower rice from the freezer so it can soften a bit while you get going.
2. Prep the vegetables: chop the mushrooms, onion, and green bell pepper, and cut the green onions into slices.
3. Warm 2 tsp. oil in a large non-stick frying pan over medium-high heat. Add the sausage and cook until well browned, breaking it into small pieces as it cooks with a potato masher if you like.
4. Scoop the sausage into a bowl. Add another teaspoon of oil to the pan, then stir in the chopped mushrooms. Cook until the mushrooms give off their moisture and the pan is dry again, then add them to the bowl with the sausage.
5. Pour the remaining 2 tsp. oil into the same frying pan. Add the onion and green pepper, and cook until the edges are just beginning to color. Stir in the spices and cook for 2 minutes more.
6. Add the cauliflower rice to the pan with the onion and pepper mixture, and cook for a couple of minutes to warm it through. Add salt and fresh-ground black pepper to taste.
7. Return the sausage and mushrooms to the pan, and stir carefully until everything is evenly mixed. Add 1 cup grated mozzarella and fold it through the mixture.
8. Transfer everything to the prepared casserole dish, then scatter the other cup of cheese over the top.
9. Bake for about 25 minutes, until the cheese on top is beginning to turn lightly golden. Serve hot, with diagonally-sliced green onions over the top if desired.