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Sausage and Rice Casserole

Creamy sausage and rice casserole with cheddar and softened vegetables in a white baking dish.
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This sausage and rice casserole bakes hot breakfast sausage, uncooked parboiled rice, vegetables, and sharp cheddar in a creamy soup base for a hearty family supper.

Ingredients

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Instructions

  1. Heat the oven to 350°F. Coat a 2½- to 3-quart baking dish with cooking spray.
  2. Combine both condensed soups and the chicken broth in a large bowl, whisking until evenly blended.
  3. Place the sausage in a large skillet over medium-high heat. Break it into small pieces as it cooks, about 7–10 minutes, until browned and cooked through. Drain the excess grease.
  4. Add the cooked sausage, onion, celery, bell pepper, uncooked rice, cheddar, and black pepper to the soup mixture. Stir thoroughly.
  5. Spread the mixture evenly in the prepared dish. Cover tightly with foil to retain moisture while the rice cooks.
  6. Bake for 45 minutes. Carefully remove the foil, stir the casserole from the edges toward the center, and cover tightly again.
  7. Bake for another 35–45 minutes, until the rice is tender and the casserole is bubbling. If the rice remains firm and the mixture looks dry, stir in another ¼ cup hot broth, cover, and continue baking until tender.
  8. Let stand for 5–10 minutes before serving.

Equipment

Notes

Rice and liquid: Use parboiled rice labeled as uncooked; instant rice and precooked rice require different amounts of liquid and cooking times. The 1½ cups broth and tightly covered baking method are part of this supplied formula. Add another ¼ cup hot broth only if the rice remains firm and the mixture looks dry, then cover and continue baking until tender.
Substitutions: Use mild breakfast sausage in place of hot. Monterey Jack or Colby may replace cheddar. Either condensed soup may be replaced with an equal amount of the other.
Serve with a green salad, roasted broccoli, or green beans. A vinegar-based dressing balances the creamy casserole.
Storage: Refrigerate in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat portions with a splash of broth, loosely covered, until hot throughout.
Freezing: Cool promptly, divide into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator. Add a little broth and reheat covered at 350°F until the center reaches 165°F.
Times are the tested estimates: 15 minutes prep, 1 hour 40 minutes cook, 1 hour 55 minutes total. Rice tenderness may require additional covered baking.

Find it online: https://jennifercooks.com/sausage-and-rice-casserole/