Sausage and Rice Casserole

| March 11, 2018 | 11 Comments

Sausage and Rice Casserole, as seen on Taste of Southern.
Follow our complete, step-by-step, photo illustrated instructions to make this delicious Sausage and Rice Casserole. Your friends and family will love this combination of ground sausage, peppers, onions and rice. Perfect for a family supper or a dish for your next church social. Printable recipe included.


Sausage and Rice Casserole, slider.
Sausage and Rice Casserole

A good casserole dish is one of the favorite things of about all good Southern cooks. It’s normally fairly easy to prepare, and it’s a very versatile dish in that it can be served as a weeknight family meal, or for a special Sunday type dinner.

It’s versatile in that it can be easily transported to a family reunion, church social, or to a bereaved family whichever the situation may be.

I mention it below, but I’m using some fresh ground sausage that I picked up while I was near Kenbridge, Virginia. I saw a road side sign advertising fresh sausage and Virginia Hams. Signs like that seem to always catch my attention for some reason.

A regular pack of your favorite store bought sausage will work just as well though. And, while I prefer a mild sausage, you could use a Hot variety if that is more to your liking.

I’m topping the dish with some grated cheese, picked up in 2017 on a trip up near Cuba, New York. I prefer to buy my cheese in blocks and grate it at home as needed.

Once you get the rice cooking, you can prepare everything else, then bring it all together to complete the recipe. I like this, because it’s really easy to prepare, and tastes great. I think you and the family will really enjoy it if you’ve never tried one before.

If you’re ready to find out, then let’s head to the kitchen, and… Let’s Get Cooking.


Sausage and Rice Casserole, you'll need these ingredients.
Sausage and Rice Casserole, you’ll need these ingredients.


Sausage and Rice Casserole, prepare rice as directed on package.
Cook your rice according to the directions on your package. Place the cooked rice in a large mixing bowl and set aside for now.

The printable recipe below calls for one cup of uncooked rice which should produce about three cups of cooked rice.


Sausage and Rice Casserole, butter your baking dish.
Lightly grease the inside of your baking dish.

I’m using butter for this, and using a 3 quart casserole dish. Set this aside for now.


Sausage and Rice Casserole, add sausage to skillet.
Place a skillet over Medium heat on your stove top. Add the sausage to the pan.

I’m using a pound of fresh sausage that I picked up on a trip up near Kenbridge, Virginia recently. I had passed a convenience store that had a sign out front advertising fresh sausage and Virginia Hams.

The owner of the store said he made fresh sausage in the store once a week.


Sausage and Rice Casserole, crumble the sausage and let it lightly brown.
Crumble up the sausage once it begins to cook, and let it continue to cook until it’s lightly browned.


Sausage and Rice Casserole, add the sausage to the rice.
When the sausage has browned, use a slotted spoon and scoop the sausage from the skillet and add it to the bowl with the rice. Leave any grease from the sausage in the skillet.


Sausage and Rice Casserole, slice the celery.
Slice the celery into about 1/4 inch slices.


Sausage and Rice Casserole, place the celery in the skillet.
Place the celery in the skillet with the leftover sausage grease.

My sausage had a minimal amount of fat, about a good Tablespoon full. If you have more, remove the excess grease and discard it, leaving about a Tablespoon or so in the skillet.


Sausage and Rice Casserole, add the frozen vegetables.
Add the frozen peppers and onions into the skillet.

Let this cook, stirring often, for about three to five minutes. Do this just long enough to thaw out the frozen vegetables and to lightly cook the celery.


Sausage and Rice Casserole, add the vegetables to the rice bowl.
Add the peppers, onions, and celery to the bowl with the sausage and rice.


Sausage and Rice Casserole, add the milk.
Add the milk.


Sausage and Rice Casserole, add the mushroom soup.
Add the can of mushroom soup.


Sausage and Rice Casserole, add the salt.
Add the salt.


Sausage and Rice Casserole, add the black pepper.
Add the black pepper.


Sausage and Rice Casserole, mix well.
Stir everything together until it’s fully combined.


Sausage and Rice Casserole, spread the mixture into your baking dish.
Spread the mixture into your casserole dish.


Sausage and Rice Casserole, grate the cheese.
Grate the cheese.

I prefer to buy a block of cheddar cheese and grate it myself. The grated cheese you find in the grocery store has cornstarch or something on it to keep it separated. It’s so easy to grate what you need at home.

I’ve had this package in the refrigerator for almost a year. It’s one of the last two I had picked up on a trip to Cuba, New York. I bought a case pack of 12 one pound packages while I was there in 2017.

These folks don’t know me, but they make a very good cheese in my opinion. You can visit them online by clicking here:  Cuba Cheese Shop


Sausage and Rice Casserole, spread the cheese over the top of the casserole.
Spread the grated cheese over the top of the mixture.


Sausage and Rice Casserole, baking time and temp.
Place the dish, UNCOVERED, in a pre-heated to 350F degree oven.

Let the mixture bake until it is heated all the way through and the cheese has started to brown slightly. This will take about 35-45 minutes, depending on your oven.


Sausage and Rice Casserole, enjoy.

Remove the dish from the oven and sit it on a folded towel to let cool slightly. Serve it while it’s still warm.

Just be careful, the dish gets hot.


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Sausage and Rice Casserole, as seen on Taste of

Sausage and Rice Casserole

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Varies
  • Category: Main Dish, Pork
  • Method: Bake
  • Cuisine: American


Easy to follow, step-by-step, photo illustrated instructions on how to make this Sausage and Rice Casserole. Printable recipe included.



  • 1 lb fresh Sausage
  • 1 cup White Rice, uncooked
  • 1 cup Celery, sliced
  • 1 16oz package Frozen Green, Red, Yellow Peppers and Onions
  • 1 can condensed Cream of Mushroom Soup
  • 1 cup Milk
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ½ cup Cheddar Cheese, grated


Preheat oven to 350F degrees

  1. Lightly butter a 3-quart casserole baking dish. Set aside.
  2. Cook the rice according to package directions. Place rice in large mixing bowl.
  3. Place a skillet over Medium heat on your stove top.
  4. Add the sausage. Crumble and cook sausage until lightly browned.
  5. Scoop sausage from the skillet and add to the rice.
  6. Slice the celery, about ¼ inch thick slices.
  7. Place chopped celery in skillet with reserved grease.
  8. Add the frozen vegetable mix.
  9. Let vegetables cook for about three minutes, stirring often, until fully thawed.
  10. Add the vegetables to the sausage and rice bowl.
  11. Add the milk.
  12. Add the mushroom soup.
  13. Add the salt.
  14. Add the black pepper.
  15. Stir everything together, mixing well, until fully combined.
  16. Spoon the mixture into the baking dish.
  17. Sprinkle the top with the grated cheese.
  18. Bake, uncovered, for 40 minutes. Do not let the cheese burn.
  19. Serve while hot.
  20. Enjoy!

Keywords: sausage and rice casserole recipe, peppers, onions, made from scratch, southern, easy


Your Comments:  Have you ever tried a Sausage and Rice Casserole? I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


Tags: , , , , , , , ,

Category: Main Dishes, Pork, Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (11)

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  1. MC says:

    Thank you I tried it and mixed my cheeses instead of cheddar only. and used brown rice. smells awesome! tastes great too.

    Too lazy to go to the store.

  2. Jim Sherwood says:

    I tried this recipe and was very, very pleased with the taste – Unfortunately, my wife doesn’t care for the taste of the bell peppers (yellow, red and green ones) – So she didn’t get to enjoy it – Neither of us are overly fond of mushrooms (not even in soups), but I did use it – Like I said, I really enjoyed this casserole dish – But now for a few questions: Would a can of cream of celery soup be a good substitute for the mushroom soup? – Also, would substituting broccoli for the bell peppers still give the casserole a similarly good taste? – I’d appreciate your suggestions

    • Steve Gordon says:

      Hi Jim, I think the celery soup would be okay as a substitute, but I’d personally be weary of switching out the bell peppers for broccoli. Then again, it just might work. If you try it, please let us know how it turns out for you. Thank you for your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Julia says:

    I am making this tonight and will let you know how it goes! It looks like a comfort type food and my hubby loves sausage. He does not like bell peppers so that may be a deal breaker, we shall see.


  4. Sandra Lowry says:

    Hi Steve,
    I have never seen this recipe but it sounds delicious! I live near Kenbridge so I think I will visit the store for some fresh sausage to use like you did. Fresh is always good because it has very little fat as shown in the small amount of grease in your pan. Sounds like a winner for this weekend!
    Have a great week.

    • Steve Gordon says:

      Hi Sandra, I’ll be disappointed if you try it and don’t like it. I kept going back for more once I started. I do hope you visit Parham’s and get to try their sausage. Please let me know how you like it. As always, I appreciate your visits and your support, and I look forward to you stopping by again… real soon. Be Blessed!!! -Steve

  5. Thelma K Cox says:

    Looks great and I will try this for Sunday. Hugs from your cousin.

    • Steve Gordon says:

      Hi Cuz, I do hope you’ll try it. Be sure to let me know how it turns out. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve PS: I love you too!

  6. Doris says:

    Hi Steve, I will be making this casserole,it looks and sounds like a winner.Thanks for sharing.Have a great week.

  7. Terry M Muse says:

    THANKS, Love this recipe!!!!

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