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

Baked Rice with Sausage Recipe

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

Ingredients

  • 2 pounds Johnsonville® Mild Ground 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 serving (1 cup) equals 234 calories, 12 g fat (5 g saturated fat), 38 mg cholesterol, 771 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  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

Nutritional Facts

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

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

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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???

MY REVIEW
Reviewed Jun. 13, 2012

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

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