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Rice Sausage Casserole Recipe

Rice Sausage Casserole Recipe photo by Taste of Home

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"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."

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Rice Sausage Casserole Recipe

Prep: 30 min. Bake: 40 min.

Yield: 12-16 Servings

30 40 70

Ingredients

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

Directions

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 11-in. x 7-in. baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until vegetables are tender.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6-8 servings each).

Originally published as Sausage Rice Casserole in Quick Cooking March/April 2004, p17

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Reviews for Rice Sausage Casserole

Rice Sausage Casserole

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Reviewed on Apr. 25, 2013 by MoTPC

I add extra spices. I use 1 1/2 pounds regular pork sausage and 1/2 pound hot sausage for a little extra kick. Very yummy, but not too spicy!

Reviewed on Nov. 12, 2012 by shell7293

I didn't think it was that amazing, but my very picky family loved it and requested I make it again. I think I would try spicier sausage meat time for a bit more flavor.

Reviewed on Nov. 12, 2012 by laOutdoorWoman

I used rice a roni chicken flavor, because that's what I had on hand. Not enough left for leftovers!! Delicious!! Will definitely make again!

Reviewed on Sep. 27, 2012 by momob

yuck

Reviewed on Nov. 14, 2011 by JulieBelleWebster

i used Deer Sausage and added cabbage to mine. The family loved it. Next time I will add broccoli per family request. For my family this could have actually made 3 meals.

Reviewed on Nov. 08, 2011 by jiminord

Actually havnt made it yet, but sounds good. Question: How long do you suppose would the frozen 2nd casserole stay good for if I put in a special food storage bag and vacuum sealed it-air tight?

Anyone with any real knowledge or authority on this...please advise. Thanks!

Reviewed on Nov. 02, 2011 by CindyLM

Very tasty but super high in sodium. I will use regular rice in the future rather than the mix.

Reviewed on Aug. 23, 2011 by LadyNaava

My family liked this. I added garlic, two cans of mushrooms to the dish, and pre-baked the sausage in the oven to save time. It was very well recieved. Next time I will half the recipe and freeze it so we can enjoy that half later.

Reviewed on Aug. 08, 2011 by CBrokaw

Made this recipe for dinner yesterday. I used Jimmy Dean original flavored sausage (my family's favorite) and it came out fabulous! I thought I would have leftovers but..........nope! Definately a recipe to keep.....just the way it is!! thanks!!