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When it comes to cozy casseroles that warm both the kitchen and the soul, this Sausage and Rice Casserole is always a winner. Picture tender long-grain rice soaking up savory sausage drippings, creamy chicken-based sauce, and a trio of onion, celery, and peppers — the kind of flavor base that makes your house smell like home. It’s the dish I turn to when I want something hearty, fuss-free, and guaranteed to get second helpings.
What I love most is how flexible it is. You can stick with classic bulk sausage for that rich, savory bite, or try Italian or sage sausage when you want to switch things up. Toss in a handful of mushrooms, swap bell peppers for red or yellow, or go the cozy route and sprinkle a layer of cheese on top before it bakes. However you make it, the creamy rice, seasoned sausage, and buttery vegetables create a casserole that never feels boring.
And because it’s all baked together in one dish, cleanup is a breeze — perfect for weeknights when you need comfort food without the pile of pots and pans. If you love creamy, crowd-pleasing dinners like my Hamburger Casserole, Beef Noodle Casserole, Chicken Spaghetti with Rotel, or Chicken Tetrazzini, then this sausage and rice version will fit right into your rotation.
So grab your casserole dish, and let’s get cozy in the kitchen together. ❤️
Why This Recipe Works
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One-pan prep makes it weeknight-friendly.
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Family-style comfort food — hearty, creamy, cozy.
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Versatile — swap veggies, sausage flavors, or even ground turkey/chicken.
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Leftovers reheat beautifully.
✨ Before You Begin
✨ Use long-grain white rice for the best fluffy texture.
✨ Don’t skip covering tightly with foil — it helps the rice cook evenly.
✨ Jimmy Dean’s Sage sausage or Italian sausage add incredible flavor.
✨ Cream of mushroom soup keeps this creamy and cozy.
✨ Fresh onion, celery, and bell pepper build that classic casserole base.
Ingredients for Sausage and Rice Casserole
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Sausage – Bulk sausage gives this casserole its rich, savory flavor. Mild, hot, Italian, or even sage sausage all work beautifully.
- Celery, Onion & Bell Pepper – The classic trio of veggies (sometimes called the “holy trinity”) that builds a flavorful base.
- Garlic – Fresh cloves add a cozy, homemade depth that jarred garlic just can’t match.
- Butter – A little butter enriches the sauce and keeps everything creamy.
- Chicken Broth – I like to boost flavor with a mix of broth and Better Than Bouillon for a deeper, more savory base.
- Better Than Bouillon – Just a spoonful packs in incredible depth you can’t get from broth alone.
- Cream of Mushroom Soup – The shortcut that makes the sauce creamy and comforting with no fuss. Cream of chicken soup works in a pinch, too.
- Rice – Long-grain white rice is the best choice since it bakes up tender and fluffy without turning mushy.
How To Make Sausage And Rice Casserole
⭐ Pro Tips
⭐ Keep It Clean: Spray or butter your casserole dish for easy cleanup.
⭐ Mix It Up: Try ground turkey or chicken, but boost flavor with extra herbs or sausage seasoning.
⭐ Top It Off: Add shredded cheese, fried onions, or buttered breadcrumbs before baking for a crunchy finish.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Cool completely, then store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
- Cover and reheat in a 350°F oven for 15–20 minutes, or until heated through. If using a glass dish, let it come to room temp before reheating to avoid cracking.
Freezing
- Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake as directed, adding 5–10 minutes if needed.
Food Safety:
- If you’d like more info on food safety, check out this link.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but it takes longer to cook and may need more liquid. For best results, stick with long-grain white rice.
Can I make this without cream of mushroom soup?
You can swap in cream of chicken soup, or make a homemade white sauce if you prefer.
Do I need to precook the rice?
Nope! The rice bakes right in the casserole.
Can I double this recipe?
Yes! Just use two 9×13 pans — perfect for feeding a crowd.
What to Serve With Sausage and Rice Casserole
Fresh + Crisp Sides
Balance the richness with something light — try my Arugula Salad with Manchego and Apples, or KFC Coleslaw.
Cozy Breads
Nothing beats bread with a creamy casserole. Pair it with my Cheddar Biscuits or 7 Up Biscuits.
Sweet Finishes
For dessert, go Southern and cozy with Possum Pie, Blueberry Cobbler, or Buttermilk Pie.
MORE RICE MAIN DISHES
- Chicken And Rice Casserole
- Stuffed Peppers
- Chicken and Rice Soup
- Coconut Rice
- Taco Rice
- Creamy Chicken and Wild Rice Soup
- Instant Pot Chicken and Rice
- Fiesta Chicken
- One Pot Chicken and Rice
Tried This Recipe?
💌 I hope this casserole brings as much comfort to your table as it does to mine. Don’t miss the next family favorite — subscribe to my FREE newsletter and get cozy new recipes straight to your inbox. 💌
If you made this recipe, I’d be so grateful if you left a ⭐⭐⭐⭐⭐ star rating and review below. Your feedback not only helps other cooks but truly makes my day.
📸 And if you share your casserole on Instagram, tag me @gonna_want_seconds — nothing makes me happier than seeing your creations come to life in your kitchens.
Sausage And Rice Casserole
Ingredients
- 1 pound bulk sausage
- 1 cup celery, finely diced
- 1 cup onion, diced
- 1/2 cup green bell pepper, diced
- 3 cloves garlic, minced
- 4 tablespoons butter, DIVIDED
- 1 (14.5-ounce) can chicken broth, DIVIDED
- 1 tablespoon chicken flavor Better Than Bouillon,
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup uncooked long-grain rice, rinsed
Instructions
- Arrange an oven shelf at the bottom third of the oven. Preheat oven to 350°F (177ºC). Generously butter a 9×13 casserole baking dish or spray with nonstick cooking spray.
- In a 12-inch skillet, brown and crumble the sausage (1 pound). Transfer the cooked sausage to a paper towel-lined plate. Drain and discard all but 2 tablespoons of sausage drippings. If there aren't 2 tablespoons drippings in the skillet add butter to make up the difference.
- Add celery (1 cup), onion (1 cup), garlic (3 cloves), and red pepper (1/2 cup) to skillet with pan drippings and sauté, on medium-low until onion is translucent, about 7 minutes.
- While the veggies are sautéing, pour about 1/4 cup chicken broth, from the can, into a glass 1 cup liquid measuring and microwave for 20-30 seconds, or until the Better Than Bouillon (1 tablespoon) softens enough in the warm broth to whisk into it. If you have a few bits that don't easily dissolve, mash them against the side of the measuring cup with the back of a spoon.
- Add the dissolved Better Than Bouillon with the remaining chicken broth and the cream of mushroom soup (1 can). Whisk until most of the cream of mushroom soup incorporates into the liquid. It's okay to have some lumps, they will melt in when the casserole cooks in the oven.
- Add the rice (1 cup) and cooked sausage to the skillet.
- Pour the mixture into the prepared pan. Cover tightly with foil.
- Bake for 65-70 minutes, stirring casserole halfway through cook time. Check the rice. If the rice is tender and cooked through, remove the pan from the oven and let it stand for 10 minutes. If the casserole has cooked for 1 hour and the casserole liquid is gone, yet the rice isn't tender, add more chicken broth or water, cover, and cook until tender.
- Fluff rice with a fork. Serve and enjoy!
Fans Also Made:
Notes
- Keep It Clean: Use a 9×13 baking dish and spray it with nonstick cooking spray or butter. Cleaning up will be easy.
- Mix It Up! This recipe is so easy and versatile. Keep the ratios of liquid and rice, but feel free to substitute veggies, sausage, or ground meats like turkey or chicken. If you use plain ground meat, the flavor may be lacking, so more flavorful meats like bulk Italian sausage, Jimmy Dean’s Sage bulk sausage or kielbasa may be good substitutes.
- Top It: Another variation is to top with fried onions, buttered cornflakes or breadcrumbs, or your favorite shredded cheese before baking.
Mom used to make this weekly. She added mushroom and cheese. I’ll definitely be making it soon!!
We eat rice everyday, I can say my family approved this casserole. Thank you!
Yaaaay! That’s great news, Amelia! Thanks for the positive feedback and rating 🙂