3 cups cooked rice (about 3/4 cup uncooked regular rice)
1 pound Italian sausage**
1/2 cup mozzarella cheese, shredded
1 1/4 cups (about 14 ounces) Italian style spaghetti or pasta sauce
1 can (4 oz.) sliced mushrooms, drained (optional)
1/2 teaspoon Italian seasoning (optional)
4 ounces provolone cheese, thinly sliced
4 ounces Swiss cheese, thinly sliced
Cook rice according to package directions.
Remove casing from sausage, break up and scramble fry until cooked. Drain excess fat.
On the bottom of a 9×13 baking dish layer half the rice, sprinkle with half the mozzarella cheese, spread with half the spaghetti sauce, sprinkle with mushrooms and Italian seasoning (if used), and add half the cooked sausage. Add remaining rice, sauce, and meat. Arrange thin slices of Swiss and provolone cheese on top of casserole. Bake casserole at 350 F for 20-30 minutes or until heated through. Allow dish to stand 5 minutes before serving.
** NOTE: Other sausage may be used to create different taste appeal.