Go Back
–+ servings
sausage and rice casserole in a bowl
Print

Sausage And Rice Casserole

This quick and easy sausage and rice casserole has sausage, celery, onions, garlic, and rice all in a creamy chicken-based gravy. A perfect weeknight meal!
Course Main Course
Cuisine American
Keyword rice casseroles, sausage and rice recipes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 - 8 servings
Calories 467kcal
Author Kathleen

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.
    Step 1 how to makesausage and rice casserole, Brown the sausage and set aside.
  • 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.
    Step 2 how to make sausage rice cream of mushroom casserole, In the same skillet, saute celery, onion, garlic, and bell pepper.
  • 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.
    Step 3 how to make sausage and rice casserole with cream of chicken soup, In a measuring cup, dissolve Better Than Bouillon to the chicken broth, and add cream of mushroom soup.
  • 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.
    Step 4 how to make sausage and rice casserole, Whisk until well combined.
  • Add the rice (1 cup) and cooked sausage to the skillet.
    Step 5 how to make sausage rice cream of mushroom casserole, Add the rice and cooked sausage to the skillet.
  • Pour the mixture into the prepared pan. Cover tightly with foil.
    Step 9 how to make sausage and rice casserole with cream of chicken soup, Mix and cover with foil. Bake.
  • 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.
    sausage rice cream of mushroom casserole top shot
  • Fluff rice with a fork. Serve and enjoy!

Notes

  1. Keep It Clean: Use a 9×13 baking dish and spray it with nonstick cooking spray or butter. Cleaning up will be easy.
  2. 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. 
  3. Top It: Another variation is to top with fried onions, buttered cornflakes or breadcrumbs, or your favorite shredded cheese before baking.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 32g | Protein: 18g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 77mg | Sodium: 923mg | Potassium: 454mg | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 2mg