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

Rice Sausage Casserole Recipe

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"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


  • 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 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 2 casseroles (6-8 servings each).
Originally published as Sausage Rice Casserole in Quick Cooking March/April 2004, p17

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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."

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."

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."

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!"

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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