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Italian Sausage Rice Casserole

 Italian Sausage Rice Casserole
The key to the distinctive flavor in this casserole is the use of Italian sausage. The nice balance of ingredients gives it an old-fashioned taste and it's just the right amount for two.
2 ServingsPrep: 10 min. Bake: 30 min.


  • 1/2 pound Johnsonville® Mild Ground Italian Sausage
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/2 cup uncooked instant rice
  • 1/4 teaspoon dried basil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/4 cup water
  • 1/4 cup plus 2 tablespoons shredded part-skim mozzarella cheese, divided


  • In a small skillet, cook the sausage, onion and red pepper over
  • medium heat until sausage is no longer pink; drain. Remove from the
  • heat. Stir in the rice, basil, soup, water and 1/4 cup cheese.
  • Transfer to an ungreased 3-cup baking dish. Cover and bake at
  • 350° for 25-30 minutes or until rice is tender. Uncover;
  • sprinkle with remaining cheese. Bake 5 minutes longer or until
  • cheese is melted. Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 442 calories, 18 g fat (7 g saturated fat), 57 mg cholesterol, 1,531 mg sodium, 46 g carbohydrate, 4 g fiber, 21 g protein.

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Italian Sausage Rice Casserole (continued)

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