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Sausage and Rice Casserole, as seen on Taste of Southern.com.

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

Description

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


Scale

Ingredients

  • 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

Instructions

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