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Rice Sausage Casserole

"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
    2 casseroles (6-8 servings each)


  • 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


  • 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.
  • In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes.
  • 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°.

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  • daisydog215
    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.

  • pajamaangel
    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.

  • Nan Mock
    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.

  • MoTPC
    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!

  • shell7293
    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.

  • laOutdoorWoman
    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!

  • jsimps
    Oct 22, 2012

    No comment left

  • momob
    Sep 27, 2012


  • JulieBelleWebster
    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.

  • jiminord
    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!