Baked Rice with Sausage Recipe
Baked Rice with Sausage Recipe photo by Taste of Home
Next Recipe

Baked Rice with Sausage Recipe

Read Reviews
4.5 17 21
Publisher Photo
This recipe is perfect for potlucks or church suppers since it produces a big batch and has flavors with broad appeal. Most folks can't guess that the secret ingredient is chicken noodle soup mix. -Naomi Flood, Emporia, Kansas
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
MAKES: 12-14 servings


  • 2 pounds bulk Italian sausage
  • 4 celery ribs, thinly sliced
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4-1/2 cups water
  • 3/4 cup dry chicken noodle soup mix
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup uncooked long grain rice
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter, melted

Nutritional Facts

1 cup: 234 calories, 12g fat (5g saturated fat), 38mg cholesterol, 771mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 10g protein.


  1. In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving. Yield: 12-14 servings.
Originally published as Baked Rice with Sausage in Taste of Home February/March 2000, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Baked Rice with Sausage

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
niagaracat User ID: 3122379 76280
Reviewed Jun. 14, 2013

"Very good recipe and reminded me a lot of chicken rice a roni in the taste. The chicken noodle soup mix equals 2 envelopes and I used reduced salt versions on both kinds of soup and the dish came out perfect"

Danielle_09 User ID: 3114908 29483
Reviewed May. 30, 2013

"When I made this recipe it definetly didn't look like the picture. The sausage had a good flavor but it was a tad too salty for me."

Badaxe User ID: 7280050 26466
Reviewed May. 27, 2013

"This is healthy, quick, and simple recipe that has become a family favorite. "My Sausage Stuff" is requested for all large family gatherings, even when turkey/stuffing or meat/potatoes are the main course. I've been making it for several years (the first time was the only single batch) and occasionally I'll tweak it with sweet sausage or turkey sausage."

hoejo32 User ID: 2467052 22327
Reviewed Feb. 10, 2013

"I made this recipe exactly as stated with one exception, I used two full envelopes of dry chicken noodle soup mix. It came out more like a soup than a casserole??? Is the rice supposed to be cooked before adding to the mix???"

SassyLacey User ID: 4962891 203474
Reviewed Jun. 13, 2012

"Wrote comments before but the stars did not show up at the time to rate it."

SassyLacey User ID: 4962891 76279
Reviewed Jun. 13, 2012

"Took a chance and made this for the first time to take to a covered dish dinner with some girlfriends. I liked it OK but got so many compliments and none was left. One friend said it tasted just like the one her Grandma used to make, so that was quite the compliment. My husband loves it too so yes, will definitely make it again. The only change that I made was to chop the celery instead of slicing, since I am not that fond of the celery, but love the flavor that it adds to dishes."

kookbookween User ID: 287912 31684
Reviewed May. 25, 2012

"I left out the creamed soup due to a gluten sensitivity and it was really delicious! Will definitely make it again!"

tayer User ID: 4671670 29475
Reviewed Apr. 9, 2012

"This is really quite tasty. It makes a lot, so we had a couple of meals and a couple of lunches out of it. If you need to watch your sodium, this is not the recipe for you. 771 mg of sodium per 1 cup serving - that's a lot."

snowbob User ID: 2713374 68822
Reviewed Dec. 8, 2011

"I substitute breakfast sausage for italian so I can sere as a breakfast dish."

undefinedisfine User ID: 5335908 91423
Reviewed Oct. 11, 2011

"Inexpensive to make and feeds a crowd. The group I fed even had a few fussy eaters and it went over well. I will definitely make again!"

Loading Image