Easy Sausage and Rice Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
459 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Easy Sausage and Rice Casserole
Description
This casserole starts with bulk sausage browned and drained of excess fat. Celery, onion, green bell pepper, and garlic are cooked in butter and then combined with the sausage. Uncooked long-grain rice is added along with dried parsley, red pepper flakes for optional subtle heat, and seasoning. The wet ingredients include canned chicken broth and cream of celery soup, which provide moisture and a creamy base during baking.
Baked covered in the oven for an hour, the rice absorbs the broth and soup flavors, becoming tender while the sausage and vegetables impart savory notes throughout. After resting uncovered briefly post-baking, the casserole is fluffed with a fork to separate the rice grains and evenly distribute ingredients. The result is a filling and hearty dish with a balance of meat, vegetables, and rice textures.
This casserole suits casual family meals where a simple combination baked in one dish saves effort. It reheats well, making it practical for leftovers or meal prep. Modifying spices or vegetables can adapt the flavor profile, and the casserole freezes well if refrigerated quickly and stored properly.
Ingredients
- 1 pound sausage bulk
- 1 celery diced, rib
- 1 onion chopped, medium
- ½ green bell pepper diced
- 1 clove garlic minced
- 4 tablespoons butter
- 15 ounces chicken broth canned
- 10.5 ounces cream of celery soup
- 1 cup long-grain rice uncooked
- 1 teaspoon parsley dried
- Pinch 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.
Notes
- Seal the casserole dish tightly with foil during baking to retain moisture for properly cooked rice.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Reheat leftovers in the microwave with added water or broth, covering and heating in short increments until warmed through.
- To freeze leftovers, place in an airtight container and freeze up to three months; thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 459 kcal
% 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.
User Reviews
Overall Rating
5
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