Sausage and Rice Casserole
This hearty Sausage and Rice Casserole combines flavorful sausage, rice, onions, celery, bell peppers, and creamy soups for a comforting, satisfying dish. Perfect for family dinners or gatherings.
6 Servings
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
To make this recipe gluten-free, replace the cream of mushroom soup and cream of chicken soup with gluten-free alternatives. Ensure all other ingredients used are certified gluten-free.