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Italian Rice Casserole

 Italian Rice Casserole
An exchange student who stayed with us made this rice casserole for us. It's good served with crusty rolls. Now I like to make this, especially when we're having company over who knew our "other daughter".
6-8 ServingsPrep: 25 min. Cook: 45 min.


  • 1 pound Johnsonville® Mild Italian Sausage Links
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 cup uncooked brown rice
  • 1 medium sweet red pepper, thinly sliced
  • 2 medium carrots, diced
  • 3 teaspoons beef bouillon granules
  • 3 cups boiling water
  • 1 cup frozen peas, thawed
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 3 medium tomatoes, peeled and diced
  • 1/2 cup sliced pimiento-stuffed olives
  • 3 hard-cooked eggs, sliced
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, cook sausage in oil until a thermometer reads
  • 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion
  • and rice. Cook until rice is lightly browned. Stir in the red
  • pepper, carrots, bouillon and water. Bring to a boil.
  • Cover and simmer for 30 minutes or until the liquid is almost
  • absorbed, stirring occasionally. Add the peas, mushrooms and
  • tomatoes. Cook 5 minutes longer or until heated through.
  • Remove half the mixture to a serving bowl. Top with half of the

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Italian Rice Casserole (continued)

Directions (continued)

  • olives, eggs and cheese. Repeat layers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 300 calories, 15 g fat (4 g saturated fat), 104 mg cholesterol, 934 mg sodium, 30 g carbohydrate, 4 g fiber, 13 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.