Creamy Sausage and Rice Casserole loaded with sausage, rice, celery, onions, and bell peppers. The ultimate comfort food—simple, hearty, and delicious!
You know those dishes that somehow manage to taste like pure nostalgia? This Sausage and Rice Casserole is exactly that for me. It’s like a hug on a plate. And honestly, I stumbled upon it during one of those “what’s left in the pantry?” kind of nights. You know the drill—when grocery shopping feels like a chore and you’re avoiding the store like it’s full of angry cats.
I was probably in my early twenties, living in my first apartment with a roommate who ate like a bird. So, naturally, the kitchen was a barren wasteland of random canned goods and half-empty pasta boxes. I remember texting my mom, desperate for something filling that wouldn’t require a trip to the store. And like some kind of culinary superhero, she hit me back with this Sausage and Rice Casserole recipe. I wasn’t even sure I had everything on hand, but I threw it together anyway. And you know what? It turned out fantastic.
Now, every time I make it, I can’t help but think of that tiny apartment with its mismatched dishes and saggy couch. Somehow, even those messier, broke days were kinda perfect. So yeah, this dish? It’s got a special place in my heart.
Why You’ll Love This Sausage and Rice Casserole Recipe?
Here’s why I’m borderline obsessed with this recipe (and you might be too):
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Total Comfort Food: It’s creamy, hearty, and tastes like something your grandma would’ve made on a chilly evening.
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Budget-Friendly: You probably already have most of the ingredients hanging out in your pantry. Perfect for those “too tired to shop” days.
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Easy to Adapt: Swap out ingredients, change the seasoning, make it your own. It’s forgiving. Like a good friend.
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Leftovers for Days: This casserole reheats like a dream. And honestly, it might even taste better the next day.
Ingredient Notes:
Alright, let’s break down what you’ll need. Nothing fancy, but the flavors come together so well.
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Sausage: I usually go with bulk sausage, but links sliced up work too. I’ve even tried it with spicy sausage for a kick—so good!
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Onion, Celery & Bell Pepper: That classic trio adds so much depth. And you can totally swap in different veggies if you’re feeling wild.
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Rice: Just plain uncooked rice. It soaks up all the flavor as it bakes. If you’re using pre-cooked rice, just reduce the baking time a bit.
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Cream of Mushroom & Cream of Chicken Soup: Yeah, it’s the canned stuff. But trust me, it gives this casserole the perfect creamy base.
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Garlic: Always garlic. It’s like a culinary cheat code.
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Cheese (Optional): Sometimes I sprinkle cheese on top before baking. Because, well, cheese.
Pro Tip: Make sure to taste as you go. Seriously. Adjusting the seasoning is key to making this dish feel like your own.
How To Make Sausage and Rice Casserole?
Making this casserole is pretty much foolproof. Which is probably why I love it so much. Here’s how you do it:
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Preheat the Oven:
Get that oven cranked up to 350°F. If you’re like me, you’ll probably forget to preheat until halfway through prepping—no biggie. -
Cook the Sausage:
Brown your sausage over medium heat until it’s fully cooked. Drain the grease if you’re trying to be good, or leave a little for flavor if you’re feeling indulgent. -
Sauté the Veggies:
Toss in your onions, celery, garlic, and bell pepper. Let them cook with the sausage until everything’s nice and tender. The kitchen’s probably smelling amazing by now.Want To Save This Recipe?
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Combine Ingredients:
In a big ol’ mixing bowl, stir together your rice, cream of mushroom soup, and cream of chicken soup. Then fold in your cooked sausage and veggies. -
Bake It:
Pour the mixture into a greased baking dish. Bake for 1 ½ hours, stirring occasionally to make sure it cooks evenly. -
Serve:
Pull it out of the oven, let it rest for a few minutes (if you can wait that long), and serve hot. If you’re feeling fancy, sprinkle some shredded cheese on top.
Storage Options:
Alright, so if you somehow manage to have leftovers (which is rare in my house), here’s how to keep them fresh:
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Cool it completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
And if you want that freshly baked feel again, pop it back in the oven at 350°F for about 15 minutes. Works like a charm.
Variations and Substitutions:
This casserole is all about flexibility. Here’s how you can make it your own:
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Protein Swap: Ground beef, turkey, or even shredded chicken work just as well.
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Different Soups: Cream of celery or cheddar soup are great alternatives.
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Add Veggies: Mushrooms, zucchini, carrots—basically whatever’s about to go bad in your fridge.
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Make It Spicy: Toss in some red pepper flakes or use hot sausage for a little heat.
What to Serve with Sausage and Rice Casserole?
Looking to round out the meal? Here’s what I like to pair it with:
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Green Salad: Something fresh and crunchy to balance all that creamy goodness.
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Garlic Bread: Because why not? Carbs + carbs = happiness.
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Roasted Veggies: A little color and crunch never hurt anyone.
Frequently Asked Questions:
Can I use pre-cooked rice instead of uncooked rice?
Yep! Just cut the baking time down to around 45 minutes.
Can I prep this ahead of time?
Totally. Assemble it, cover, and refrigerate overnight. Just let it sit at room temp for a bit before baking.
And there you have it—my ridiculously comforting, ridiculously easy Sausage and Rice Casserole recipe. Give it a try, play around with the ingredients, and make it your own. And hey, if you end up with a new version that totally blows my mind, drop it in the comments. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage and Rice Casserole
Ingredients
- 1 lb bulk sausage
- 1 cup onion finely chopped
- 1 garlic clove minced
- 1 cup celery chopped
- 1 green bell pepper chopped
- 1 cup uncooked rice rinsed and drained
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of chicken soup
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Prepare a greased baking dish or Pyrex pan for later use.
Cook the Sausage:
- In a large skillet over medium-high heat, brown the sausage until fully cooked, breaking it into crumbles as it cooks. Drain excess grease if necessary.
Sauté Vegetables:
- Add the chopped onion, minced garlic, celery, and green bell pepper to the cooked sausage. Cook and stir for approximately 5–7 minutes until the vegetables are tender and fragrant.
Combine Ingredients:
- In a separate mixing bowl, combine the uncooked rice, cream of mushroom soup, and cream of chicken soup. Stir until well blended.
Assemble the Casserole:
- Add the cooked sausage and vegetable mixture to the bowl of rice and soups. Stir thoroughly to ensure all ingredients are evenly distributed.
Bake:
- Pour the mixture into the prepared baking dish. Bake uncovered at 350°F (175°C) for 1 ½ hours, stirring occasionally to promote even cooking.
Serve:
- Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or additional seasoning if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
