Rice Sausage Casserole Recipe
Rice Sausage Casserole Recipe photo by Taste of Home

Rice Sausage Casserole Recipe

Publisher Photo
"I fiddled around with this dish, trying to adjust it to my family's tastes," notes Jennifer Trost from West Linn, Oregon. "When my pickiest child cleaned her plate, I knew I'd found the right flavor combination."
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 12-16 servings

Ingredients

  • 2 packages (7.2 ounces each) rice pilaf
  • 2 pounds bulk pork sausage
  • 6 celery ribs, chopped
  • 4 medium carrots, sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 200 calories, 13 g fat (4 g saturated fat), 23 mg cholesterol, 697 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Preheat oven to 350°. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.
  2. In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes.
  3. Cover and bake 40-45 minutes or until vegetables are tender. Yield: 2 casseroles (6-8 servings each).
Originally published as Sausage Rice Casserole in Quick Cooking March/April 2004, p17

Nutritional Facts

1 serving (1 each) equals 200 calories, 13 g fat (4 g saturated fat), 23 mg cholesterol, 697 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Rice Sausage Casserole

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 21, 2014

"Loved this! I used regular Jimmy Dean sausage as my husband is the only fan of "hot", but I ramped up the spices with about 1 tsp. of Italian seasoning and used white rice cooked in chicken broth to lessen the sodium content. Delicious."

MY REVIEW
Reviewed Oct. 29, 2013

"Boyfriend really enjoyed this. I wasn't too crazy about it though. Just kind of eh. I probably won't make this again without some changes to the recipe."

MY REVIEW
Reviewed Sep. 4, 2013

"This was very easy to put together, and I really like that it can be split up to freeze half for a future dinner. It was a bit salty... reduced sodium soups in place of regular would help that. I think next time I will amp up the seasonings too, just to give it a little more oomph."

MY REVIEW
Reviewed Apr. 25, 2013

"I add extra spices. I use 1 1/2 pounds regular pork sausage and 1/2 pound hot sausage for a little extra kick. Very yummy, but not too spicy!"

MY REVIEW
Reviewed Nov. 12, 2012

"I didn't think it was that amazing, but my very picky family loved it and requested I make it again. I think I would try spicier sausage meat time for a bit more flavor."

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