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Rice Sausage Casserole Recipe

Rice Sausage Casserole Recipe

"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. YIELD: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

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.
    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).

Reviews for Rice Sausage Casserole

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MY REVIEW
daisydog215
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
pajamaangel
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
Nan Mock
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
MoTPC
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
shell7293
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."

MY REVIEW
laOutdoorWoman
Reviewed Nov. 12, 2012

"I used rice a roni chicken flavor, because that's what I had on hand. Not enough left for leftovers!! Delicious!! Will definitely make again!"

MY REVIEW
momob
Reviewed Sep. 27, 2012

"yuck"

MY REVIEW
JulieBelleWebster
Reviewed Nov. 14, 2011

"i used Deer Sausage and added cabbage to mine. The family loved it. Next time I will add broccoli per family request. For my family this could have actually made 3 meals."

MY REVIEW
jiminord
Reviewed Nov. 8, 2011

"Actually havnt made it yet, but sounds good. Question: How long do you suppose would the frozen 2nd casserole stay good for if I put in a special food storage bag and vacuum sealed it-air tight?

Anyone with any real knowledge or authority on this...please advise. Thanks!"

MY REVIEW
CindyLM
Reviewed Nov. 2, 2011

"Very tasty but super high in sodium. I will use regular rice in the future rather than the mix."

MY REVIEW
LadyNaava
Reviewed Aug. 23, 2011

"My family liked this. I added garlic, two cans of mushrooms to the dish, and pre-baked the sausage in the oven to save time. It was very well recieved. Next time I will half the recipe and freeze it so we can enjoy that half later."

MY REVIEW
CBrokaw
Reviewed Aug. 8, 2011

"Made this recipe for dinner yesterday. I used Jimmy Dean original flavored sausage (my family's favorite) and it came out fabulous! I thought I would have leftovers but..........nope! Definately a recipe to keep.....just the way it is!! thanks!!"

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