5.0 from 99 votes
Easy Sausage and Rice Casserole
This Easy Sausage and Rice Casserole is an old fashioned supper recipe that's easy to prepare and can serve as an entrée or as a side dish!
Prep Time
20 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 459 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 1 pound bulk sausage
- 1 rib celery diced
- 1 medium onion chopped
- ½ green bell pepper diced
- 1 clove garlic minced
- 4 tablespoons butter
- 15 ounces canned chicken broth
- 10.5 ounces cream of celery soup
- 1 cup uncooked long-grain rice
- 1 teaspoon dried parsley
- Pinch of red pepper flakes optional
Instructions
- Preheat the oven to 350 degrees. Generously butter or spray a 9x13 casserole dish or baking pan. Chop the vegetables and set aside.
- In a large skillet over medium high heat, cook the sausage breaking it apart, until crumbly and browned. Drain and discard any excess fat from the sausage and set the sausage aside.
- In the same pan, cook the celery, onion, bell pepper, and garlic with butter until tender.
- While the vegetables cook, in a medium bowl, whisk together the broth and soup.
- When the vegetables are tender, return the sausage to the pan with the cooked vegetables.
- Add the rice, red pepper flakes, parsley, salt, and pepper.
- Stir in the broth-soup mixture making sure everything is well combined.
- Turn the mixture into the prepared pan. Cover tightly with foil.
- Bake for 1 hour. Remove the pan from the oven and let it stand for 10 minutes without removing the foil.
- Uncover and fluff the rice-sausage mixture with a fork before serving.
Cup of Yum
Notes
- Be sure to secure the foil tightly to the dish so that as much moisture as possible stays inside the dish during cooking.
- To store leftovers, remove from the baking pan or dish and place in an airtight refrigerator storage container. May be kept refrigerated for 2-3 days.
- To reheat leftovers, transfer to a microwave-safe dish, add a tablespoon or two of water or broth, cover, and microwave in one-minute increments, stirring after each, until heated through.
- To freeze, transfer the leftover casserole to an airtight freezer container and freeze for up to three months. To reheat, allow to thaw overnight in the refrigerator and follow instructions for microwave reheating.
Nutrition Information
Serving
1
Calories
459kcal
(23%)
Carbohydrates
31g
(10%)
Protein
15g
(30%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
1063mg
(44%)
Potassium
335mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
472IU
(9%)
Vitamin C
10mg
(11%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 459
% Daily Value*
| Serving | 1 | |
| Calories | 459kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 15g | 30% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1063mg | 44% |
| Potassium | 335mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.