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Italian Sausage Rice Casserole

2 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Bake: 30 min.

Makes

2 servings

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.
Italian Sausage Rice Casserole
Italian Sausage Rice Casserole Recipe photo by Taste of Home
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Ingredients

  • 1/2 pound bulk 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

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 cup: 442 calories, 18g fat (7g saturated fat), 57mg cholesterol, 1531mg sodium, 46g carbohydrate (16g sugars, 4g fiber), 21g protein.

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Reviews

Click stars to rate
Average Rating:
  • pajamaangel
    May 18, 2015

    This is really good. I doubled the recipe, but realized I didn't have two cans of tomato soup. I added a can of tomato juice and eliminated the water to keep the integrity of the dish. It turned out perfectly. I will use this recipe again for a nice, quick meal.

  • irishgalnw
    Feb 19, 2014

    I just made this recipe and it was so good! I added some broccoli and kale and used cheddar cheese since I had no mozzarella on hand. The next time I think I will add some sort of spice and mushrooms.

  • kra50
    Jul 18, 2012

    No comment left

  • gingerichcook76
    Oct 27, 2008

    No comment left

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