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Baked Rice with Sausage

 Baked Rice with Sausage
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
12-14 ServingsPrep: 30 min. Bake: 50 min. + standing


  • 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


  • 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.
  • 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.

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Baked Rice with Sausage (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.