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Sausage and Rice Casserole Side Dish

When company's coming or when I need a quick-and-easy dish to pass, this is my hands-down favorite. A neighbor introduced me to the delicious combination of fluffy rice and sage-seasoned sausage. One forkful was all it took to convince me that I'd found a winner. —Joyce Green, Bettendorf, Iowa
Sausage and Rice Casserole Side Dish
Sausage and Rice Casserole Side Dish Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    6 servings

Ingredients

  • 1 pound sage-flavored pork sausage
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1/2 cup fresh mushrooms, sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup converted rice, uncooked
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Directions

  • Brown sausage in a heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to prepared dish. Add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender.
Nutrition Facts
0.500 cup: 281 calories, 17g fat (5g saturated fat), 43mg cholesterol, 1002mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 11g protein.

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Reviews

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Average Rating:
  • Sheryl
    Jun 11, 2020

    I added a can of Red Gold diced tomatoes with basil and oregano. I used RB rice medium sausage and added 1/8 t. red pepper flakes for an extra kick. Also I adapted the recipe to my Instant Pot, brown sausage and veggies. Add the rest of the ingredients. High pressure 3 minutes with a 10 minute natural release. My hubby who doesn't like "casserole" type dished asked me to make it again.

  • carolyn
    Apr 3, 2007

    No comment left

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