Best 20 Sausage Rice Casserole Recipes

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Indulge in a hearty and flavorful journey with our selection of sausage rice casserole recipes. Embark on a culinary adventure with our traditional sausage and rice casserole, where succulent sausage, fluffy rice, and a creamy sauce come together in perfect harmony. For those seeking a zesty kick, our Mexican-inspired sausage and rice casserole incorporates a blend of bold spices, colorful bell peppers, and a tantalizing tomato sauce. Craving a cheesy delight? Our cheesy sausage and rice casserole is a symphony of melted cheese, tender sausage, and fluffy rice, guaranteed to leave you feeling satisfied. Additionally, our vegetarian sausage and rice casserole offers a meatless alternative, packed with hearty vegetables, aromatic herbs, and a rich broth. Each recipe promises a unique taste experience, ensuring that every bite is a culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND WILD RICE CASSEROLE



Sausage and Wild Rice Casserole image

You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.-Elsie Pritschau, Ravenna, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice mix
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup chicken broth
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

Nutrition Facts : Calories 252 calories, Fat 15g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 890mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

SPICY SAUSAGE AND RICE CASSEROLE



Spicy Sausage and Rice Casserole image

A spicy, tomatoey, sausage and rice dish.

Provided by MELISSA DEMAS

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 6

Number Of Ingredients 11

28 ounces fresh, ground spicy pork sausage
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can whole peeled tomatoes, crushed
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
  • Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

Nutrition Facts : Calories 704.4 calories, Carbohydrate 36.5 g, Cholesterol 88.9 mg, Fat 53.2 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 19 g, Sodium 1556.9 mg, Sugar 5 g

RICE SAUSAGE CASSEROLE



Rice Sausage Casserole image

"I fiddled around with this dish, trying to adjust it to my family's tastes," notes Jennifer Trost from West Linn, Oregon. "When my pickiest child cleaned her plate, I knew I'd found the right flavor combination."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 casseroles (6-8 servings each).

Number Of Ingredients 9

2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain. , In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes., Cover and bake 40-45 minutes or until vegetables are tender. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

Nutrition Facts :

ITALIAN SAUSAGE RICE CASSEROLE



Italian Sausage Rice Casserole image

The key to the distinctive flavor in this casserole is the use of Italian sausage. The nice balance of ingredients gives it an old-fashioned taste and it's just the right amount for two.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 cup uncooked instant rice
1/4 teaspoon dried basil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup water
1/4 cup plus 2 tablespoons shredded part-skim mozzarella cheese, divided

Steps:

  • In a small skillet, cook the sausage, onion and red pepper over medium heat until sausage is no longer pink; drain. Remove from the heat. Stir in the rice, basil, soup, water and 1/4 cup cheese., Transfer to an ungreased 3-cup baking dish. Cover and bake at 350° for 25-30 minutes or until rice is tender. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 442 calories, Fat 18g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1531mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.

WILD RICE AND SAUSAGE CASSEROLE



Wild Rice and Sausage Casserole image

This recipe is bi-cultural if you will - pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don't grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe - it is simple and delicious.

Provided by The Fat Man

Categories     Pork

Time 1h30m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 11

1 lb pork sausage (your choice of hot or mild)
1 cup wild rice (not cooked)
1 cup white onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 cup bell pepper, diced (any color)
1 (10 3/4 ounce) can cream of celery soup
water
1 teaspoon salt
2 tablespoons butter
fresh black pepper (3 grinds (or more)

Steps:

  • Preheat oven to 350 degrees.
  • Wash wild rice several times under cold water until water runs clear. Set aside.
  • Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
  • In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
  • Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
  • Add salt and black pepper to taste.
  • Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
  • When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
  • Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
  • Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

Nutrition Facts : Calories 622.5, Fat 39.8, SaturatedFat 14.6, Cholesterol 105.4, Sodium 1950.4, Carbohydrate 42.1, Fiber 4.5, Sugar 5.2, Protein 24.9

SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE



Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole image

Make and share this Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole recipe from Food.com.

Provided by TxGriffLover

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 lb smoked sausage, finely diced
1 lb medium shrimp, peeled, deveined and chopped
1/2 cup bell pepper, chopped
3 3/4 cups water
1 (12 ounce) package dirty rice mix (low sodium)
1 (14 ounce) can shoe peg corn, undrained
1 (10 ounce) can cream of shrimp soup
1 bunch green onion, sliced
2 (10 ounce) jars mushrooms, undrained
1 -2 teaspoon Kitchen Bouquet, as desired for color
1 lb claw crabmeat, picked clean for shells
1 lb crawfish tail

Steps:

  • First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
  • Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
  • At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
  • Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE



Butternut Squash, Rice and Sausage Casserole image

Make and share this Butternut Squash, Rice and Sausage Casserole recipe from Food.com.

Provided by Chef Jean Louise

Categories     Short Grain Rice

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 14

1 butternut squash
3 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
2 teaspoons olive oil, divided
1 lb mild sausage, crumbled or sliced (I prefer Aidell's brand chicken and apple sausage)
1 cup diced onion
1 small sweet apple, diced (gala, pink lady, or golden delicious, for example)
2 garlic cloves, minced
1 cup uncooked arborio rice or 1 cup other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
cooking spray
1/2 cup grated fresh parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
  • Increase oven temperature to 400 degrees.
  • In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
  • In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
  • In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
  • Add the apple and garlic, and saute for two minutes.
  • Add the rice, and saute for an additional minute.
  • Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
  • Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
  • Bake at 400 degrees for 30 minutes.
  • Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
  • Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
  • Allow to cool for ten minutes before serving.

Nutrition Facts : Calories 368.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 8.8, Sodium 614.2, Carbohydrate 67.2, Fiber 7.1, Sugar 10.1, Protein 12.2

WILD RICE CASSEROLE WITH SAUSAGE



Wild Rice Casserole with Sausage image

Pork sausage, chicken breast, wild rice and mushrooms flavor this jam-packed meat and rice casserole.

Provided by Kathleen Burton

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 11

1 pound ground pork sausage
2 skinless, boneless chicken breast halves, chopped
1 onion, chopped
3 cloves garlic, crushed
1 cup chopped celery
3 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mixture
1 (3 ounce) package sliced almonds

Steps:

  • In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds.
  • Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 27.8 g, Cholesterol 61 mg, Fat 33.5 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 9.9 g, Sodium 1741.7 mg, Sugar 3.5 g

MY MOM'S SAUSAGE & RICE CASSEROLE



My Mom's Sausage & Rice Casserole image

This is my favorite casserole! It features pork sausage, rice, chicken noodle soup mix and various vegetables. I grew up loving this and now I make it for my husband, who loves it as much as me if not more.

Provided by az_starshine

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h

Yield 6

Number Of Ingredients 8

1 pound pork sausage, sliced
½ onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
½ cup uncooked long grain white rice
1 (4.5 ounce) package chicken noodle soup mix
2 cups hot water
½ cup slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.
  • Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
  • Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.

Nutrition Facts : Calories 449 calories, Carbohydrate 30.1 g, Cholesterol 71.9 mg, Fat 29 g, Fiber 2.3 g, Protein 16.8 g, SaturatedFat 9 g, Sodium 1795.9 mg, Sugar 3 g

ITALIAN SAUSAGE AND BEEF RICE CASSEROLE



Italian Sausage and Beef Rice Casserole image

Inexpensive and easy to make...you can't beat that. Even my pickiest of eaters asks for 2nds. This recipe actually makes enough meat and sauce to freeze half and make the dish a second time saving even more money.

Provided by tabasco0697

Categories     Rice

Time 40m

Yield 1 1/2 cup, 6 serving(s)

Number Of Ingredients 14

1 lb mild Italian sausage (ground not links)
1 lb ground chuck
1 medium vidalia onion (diced)
1/2 green bell pepper (diced)
2 garlic cloves (diced)
1 tablespoon extra virgin olive oil
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon onion powder
26 ounces dei fratelli rustic cut tomatoes
1/2 cup beef broth
2 cups jasmine rice (cooked to package directions)
1 teaspoon fresh fresh coarse ground black pepper (divided)
1 teaspoon sea salt (divided)

Steps:

  • In large skillet heat oil. Add both the diced onions and diced green bell peppers along with the minced garlic, and half the salt and pepper and saute until the onions and peppers are soft.
  • Add both the Italian sausage and ground chuck and brown until there is no more pink. While browning the meat make the rice to package instructions.
  • Drain most but not all of the excess grease. Add the rustic cut tomatoes, beef broth, Worcestershire sauce and soy sauce and the remaining salt and pepper. Bring to a boil and cook for 10-15 minutes.
  • Remove half the meat mixture and place in freezer bag to save for another time.
  • Pour rice into large serving bowl and pour remaining meat mixture on top. Mix well then serve.

Nutrition Facts : Calories 720.3, Fat 36.5, SaturatedFat 12.9, Cholesterol 95.3, Sodium 1514.1, Carbohydrate 62.1, Fiber 4, Sugar 5.3, Protein 33.6

SAUSAGE AND RICE CASSEROLE SIDE DISH



Sausage and Rice Casserole Side Dish image

When company's coming or when I need a quick-and-easy dish to pass, this is my hands-down favorite. A neighbor introduced me to the delicious combination of fluffy rice and sage-seasoned sausage. One forkful was all it took to convince me that I'd found a winner. -Joyce Green, Bettendorf, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

1 pound sage-flavored pork sausage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 cup converted rice, uncooked
2 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Brown sausage in a heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to prepared dish. Add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender.

Nutrition Facts : Calories 281 calories, Fat 17g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1002mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

WILD RICE AND PORK SAUSAGE CASSEROLE



Wild Rice and Pork Sausage Casserole image

Make and share this Wild Rice and Pork Sausage Casserole recipe from Food.com.

Provided by mommyoffour

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup wild rice
1 lb pork sausage
1 (8 ounce) can mushrooms
1 onion, chopped
4 tablespoons flour
1/2 cup cream
1 (15 ounce) can chicken broth
1/8 teaspoon thyme
1/4 teaspoon oregano
1/8 teaspoon margarine
1 1/2 teaspoons salt
1/2 cup slivered almonds

Steps:

  • Cook rice according to pkg. directions.
  • Fry pork sausage, crumbled, drain off fat.
  • Saute onions.
  • Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
  • Mix in cooked rice and chicken broth.
  • Bake at 350 for 40 to 45 minutes.

RICE KRISPIES SAUSAGE CASSEROLE



Rice Krispies Sausage Casserole image

I got this recipe from a friend also. I love it because it makes two casseroles. It freezes well or you can give one to a friend. The rice krispies were a pleasant surprise.

Provided by Jellyqueen

Categories     Pork

Time 1h

Yield 2 2qt. casseroles, 6 serving(s)

Number Of Ingredients 9

1 small onion, chopped
1 lb hot sausage, browned
1 lb mild sausage, browned
2 cups cooked rice (or more)
5 cups Rice Krispies
2 (10 ounce) cans cream of celery soup
1/4 cup milk
2 (8 ounce) packages sharp cheddar cheese, grated
4 eggs, beaten

Steps:

  • Brown sausage and onion together; drain.
  • Mix sausage mixture with rice.
  • Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes.
  • Mix together eggs, milk and soup and spoon over tops of csseroles.
  • Bake at 350 degrees for 40 minutes.

SAUSAGE RICE CASSEROLE



Sausage Rice Casserole image

"Spicy sausage provides just the right amount of zip in this satisfying dish," informs Delene Durham of Campbellsville, Kentucky, "It's pretty, too, with three colors of peppers peeking through the rice mixture."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 6

1 pound bulk spicy pork sausage
1 medium onion, chopped
3 cups cooked rice
1 each medium green, sweet red and yellow pepper, diced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted

Steps:

  • In a large skillet over medium heat, cook sausage and onion until the sausage is browned and onion is tender; drain. Add the rice, peppers and soups; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 792mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

SAUSAGE AND RICE CASSEROLE



Sausage and Rice Casserole image

While visiting my Grandsons on vacation, the family ask for me to make sausage and rice. While they didn't have the ingredients for my original recipe, I decided to just play with what they had on hand and this is what I came up with. It was delicious and a huge hit with everyone.

Provided by Janet Crow

Categories     Casseroles

Time 1h15m

Number Of Ingredients 8

1 1/2 lb hot breakfast sausage
1 small onion, chopped
1 stalk(s) celery, chopped
1 half, red bell pepper, chopped
1 1/4 c uncooked jasmine rice or reg. long grain rice
10 1/2 oz can cream of mushroom soup
2 c chicken stock
3/4 c shredded colby jack cheese

Steps:

  • 1. Brown the sausage in a large skillet over med. high heat. Break up the sausage as it cooks with a wooden spoon. Drain off ay excess grease. Add in the onion, celery and bell pepper. Cook for 5 minutes. Add in the uncooked rice and stir to combine. Whisk together the soup and broth and pour into the pan. Stir to combine well. Stir in the cheese and pour into a lightly greased 2.5 quart baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour.

ITALIAN SAUSAGE & RICE CASSEROLE



Italian Sausage & Rice Casserole image

I found the original of this recipe on Allrecipes.com. I changed it quite a bit to suit our tastes. The kids like it, too!

Provided by cuisinebymae

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb mild Italian sausage, cut in small pieces
1 small onion, chopped
1 red bell pepper, finely chopped
1 stalk celery, finely chopped
1 cup uncooked long grain rice
1 (4 1/2 ounce) package chicken noodle soup mix
3 1/2 cups hot water

Steps:

  • Preheat oven to 325 degrees F.
  • Saute sausage, onion and red pepper until sausage is no longer pink and the onion, celery and red pepper has softened.
  • Drain off fat.
  • Put sausage mixture in a 2 quart ovenproof casserole.
  • Stir in rice, soup mix and water.
  • Bake, covered, at 325 F.
  • for 1 hour.

KITTENCAL'S SPICY MEXI SAUSAGE AND RICE CASSEROLE



Kittencal's Spicy Mexi Sausage and Rice Casserole image

Substituting ground beef for the spicy Italian sausages will not be as good, Jimmy Dean's Spicy Pork Sausage may be used in place of the spicy Italian sausages --- although I have listed black beans red kidney beans also work well or you may use what you like, or if you are not a lover of beans you may omit, can also add in a 4-ounce can green chilies, I use lots of garlic for this you may reduce amount if desired

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 lbs hot Italian sausages, casings removed
crushed red pepper flakes (optional and to taste, add in for more heat)
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
6 garlic cloves, finely chopped
1 (14 ounce) can black beans, drained
1 (1 1/4 ounce) package taco seasoning mix (can use 1 package or as desired)
1 (28 ounce) can diced tomatoes with juice (do not drain add the juice in also)
1 (10 ounce) can chicken broth
1 cup white long grain uncooked rice
1/2 teaspoon salt (or to taste, I use seasoned salt)
fresh ground black pepper (to taste)
shredded cheddar cheese (optional and use amount desired)

Steps:

  • Set oven to 350 degrees F (set oven to second-lowest rack).
  • Generously grease a 13 x 9-inch baking dish.
  • In a large skillet cook the sausage meat with onion, bell pepper and garlic until the meat is lightly browned; mix in all remaining ingredients except the shredded cheddar cheese.
  • Transfer to prepared baking dish.
  • Bake uncovered for 30 minutes.
  • Remove and toss with a fork; cover with foil and continue baking for 1 hour or until the rice is soft.
  • Sprinkle the top with cheddar cheese is desired.

Nutrition Facts : Calories 463.1, Fat 27.3, SaturatedFat 9.7, Cholesterol 64.4, Sodium 1025.4, Carbohydrate 35.2, Fiber 5, Sugar 3.4, Protein 18.8

ANDOUILLE SAUSAGE, SQUASH AND WILD RICE CASSEROLE



Andouille Sausage, Squash and Wild Rice Casserole image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 4

Number Of Ingredients 14

1 cup uncooked wild rice
2 1/2 cups water
2 cups cubed (1/2-inch) butternut squash (about 10 oz)
1 link smoked andouille sausage (from 13.5-oz package), cut in half lengthwise, then crosswise into 1/4-inch slices
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
3/4 cup shredded Asiago cheese (3 oz)
1/2 cup reduced-fat sour cream
1/2 teaspoon garlic powder
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
2 teaspoons butter
1/3 cup crushed oval buttery crackers (10 crackers)
1/4 cup shredded Asiago cheese (1 oz)
1 green onion, chopped

Steps:

  • In 2-quart saucepan, heat rice and water to boiling, stirring occasionally. Reduce heat to low; cover and cook 40 to 50 minutes or until tender. Drain off excess water.
  • Heat oven to 350°F. Spray 2-quart round or oval casserole with cooking spray. In large bowl, mix remaining casserole ingredients. Stir in rice; spoon into casserole.
  • In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted. Stir in crushed crackers; sprinkle over rice mixture.
  • Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork. (If topping browns too quickly, loosely cover casserole with foil.) Remove from oven. Sprinkle with 1/4 cup cheese and the green onion. Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 1/2 g

CHEESY SAUSAGE/ RICE CASSEROLE



Cheesy Sausage/ Rice Casserole image

So, It was just my son and I for dinner tonight. One of those throw something together deals...lol! My son is the least pickiest of my family, so I thought I would try something new on him. Well, his first bite, he said " you can make this again anytime mom! "..I was tickled pink...lol!! It is delicious! I just served it with...

Provided by Cassie *

Categories     Casseroles

Time 1h5m

Number Of Ingredients 12

about 2 c cooked rice, i used uncle bens - no instant rice
1 lb sausage - i used bob evans, original, if i would have had hot would have preferred it, ...just make sure you use a flavorful sausage
1 c onion, diced
1 clove garlic minced
1 tsp kosher salt
1 tsp black pepper
1 tsp red pepper flakes
4 ounces sliced fresh mushrooms, ( optional )
1 - 4 oz jar, pimentos
2 c ( 8 ounces ) velveeta shreds ( or could use cheddar...i actually liked how creamy the velveeta made this)
1 - 14.75 oz cream of chicken soup
1 - 10 3/4 oz cream of mushroom soup

Steps:

  • 1. Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish, set aside.
  • 2. Brown sausage, onion, garlic, mushrooms, seasonings together in about 1 tablespoon oil, and drain.
  • 3. Combine the rice with the sausage mixture. Add the pimentos.
  • 4. Add soups and shredded cheese; stir to mix thoroughly. Pour mixture into greased casserole dish. Bake 25-30 minutes or until casserole bubbles in the center. Remove from oven and sprinkle additional cheese on top, if desired...I didn't. Bake for an additional 5 to 10 minutes. Roughly 40 minutes in all.
  • 5. I think you could substitute just about anything in this dish for the mushrooms; if not a fan...it just had an awesome flavor. Make sure you use a flavorful sausage...as I think that is what made the dish wonderful!....Enjoy!

SAUSAGE RICE STUFFING CASSEROLE



Sausage Rice Stuffing Casserole image

Make and share this Sausage Rice Stuffing Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 lb bulk pork sausage
2 cups chopped celery
2 cups chopped onions
1 (16 ounce) can sliced mushrooms, drained
4 cups cooked brown rice
2 teaspoons salt
1/2 teaspoon pepper
3 teaspoons crushed dried sage
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees.
  • Cook sausage, celery, onion and mushrooms in a large skillet until meat is browned, drain.
  • Combine with remaining ingredients and place in a greased 3 quart casserole dish.
  • Cover and bake for 45 minutes.

Tips:

  • Use high-quality sausage: The sausage is the star of this dish, so make sure to use a good-quality brand that you enjoy the taste of.
  • Cook the sausage thoroughly: Brown the sausage over medium heat until it is cooked through. This will help to develop the flavor and prevent the sausage from becoming dry.
  • Use a variety of vegetables: This recipe calls for onion, celery, and green pepper, but you can use any vegetables that you like. Some other good options include carrots, zucchini, and mushrooms.
  • Use a flavorful rice: Long-grain white rice is a good option for this recipe, but you can also use brown rice or wild rice. If you are using brown rice, be sure to cook it for longer until it is tender.
  • Add some seasonings: This recipe calls for salt, pepper, and garlic powder, but you can add any other seasonings that you like. Some other good options include paprika, thyme, and oregano.
  • Top with cheese: Cheese is the perfect finishing touch for this casserole. You can use any type of cheese that you like, but cheddar cheese, mozzarella cheese, and Parmesan cheese are all good options.

Conclusion:

This sausage rice casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.

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