Sausage and Rice Casserole
In this post I’m sharing my version of a Sausage and Rice Casserole.
Y’all, go ahead and file this under delicious! It’s a great casserole as a meal or a side dish for larger dinners, like Thanksgiving or Christmas.
The first time that I made a sausage and rice casserole, it was a recipe from a fellow blogger, Mandy, and was in her latest cookbook that had just been released.
We all enjoyed the dish very much but it has been three years since I’ve had it. Sigh. That is one of the things about being a food blogger is that meals don’t come back into rotation often enough.
Last week the craziest thing happened….all of the sudden I was seeing recipes for sausage and rice casseroles pop up everywhere in my news feeds. I took that as a sign from above that I needed to make one again and this time thought I’d give it my own twist and share with y’all.
Sausage and Rice Dressing
Just look at that moist, creamy and delicious casserole! Yes, it is also sometimes referred to as dressing as well.
We enjoyed this sausage casserole for dinner the evening that I made it and I had it again for lunch the next day. I may or may not have had bigger than should be allowed portions too.
I would like to offer a couple of tips when making this casserole:
- Grease the casserole dish well with some softened butter to prevent sticking.
- About halfway through baking, carefully pull out the oven rack so you can gently turn the casserole…this ensures you don’t get a lot of crunchy rice bits on top. This also helps to incorporate that nice crispy bits from the sides throughout the casserole so everyone gets some.
Easy Casserole Dinner Recipe
What is the difference between rice dressing and dirty rice? Quite a bit actually. Dirty rice is more of a skillet dish that contains beef, pork and chicken livers. Rice Dressing is made using only pork breakfast sausage and baked with a few other ingredients. They taste nothing alike.
Do I have to use creamed soups in this recipe? Yes! Creamed soups are an essential part of many casserole recipes and keep it moist and add flavor.
I cook nearly every day of the year and out of 365 days, I might use creamed soups 5 of those days. Moderation is the key to all food choices.
The spicy breakfast sausage works really well in this recipe. If you’re sensitive to spicier foods then you could opt for a mild sausage instead.
Below you’ll find the step by step instructions for preparing this dish in the printable recipe card.
Sausage and Rice Casserole
Ingredients
- 1 lb Hot Breakfast Sausage
- 1 tbs Butter softened (to grease the casserole dish)
- 10.5 oz Canned Cream of Mushroom Soup
- 10.5 oz Canned Cream of Chicken Soup
- 1 Yellow Onion diced
- 1/2 c Celery diced
- 1 c White Long Grain Rice
- 1 Red Bell Pepper diced
- 1 c Sharp Cheddar Cheese freshly grated
- Cracked Black Pepper to taste
Instructions
- Cook the breakfast sausage in a skillet, crumble and drain well.
- Preheat oven to 350°F ( 176°C )
- Grease a rectangle baking dish well with a tablespoon of softened butter.
- In a mixing bowl, combine all of the ingredients together. NOTE: Do not dilute the creamed soups.
- Pour the mixture into the prepared baking dish.
- Bake 1 ½ Hours.
- Halfway through baking, carefully pull the oven rack out and gently turn (stir) the casserole mixture.
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Notes
Nutrition
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Thanks for stopping by! I know you’re gonna love this dish.
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This recipe has been proudly shared at Weekend Potluck and Meal Plan Monday.
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Made the casserole this past weekend for a party and it was a hit. Thank you for sharing a super easy and fool proof recipe.
I’ve made this twice and I must say that it is quite yummy and my family loved it! The first time I made it, I baked for 1 hour covered with foil, then removed the foil and added a bit more cheese. I left the foil off for the remaining time and it came out perfect! The second time I made it, I was feeling a bit adventurous, so I made as is, with the addition of a box of stovetop stuffing cornbread mix…this time I didn’t cover with foil and didn’t add any extra cheese. (I did add a 1/2 cup of chicken broth, I was afraid there wouldn’t be enough moisture for the stuffing mix) It turned out amazing, my family liked it as much as the other, so now I have to make both! Thanks for the recipe!
Patti,
Thank you so much for stopping by to share how much you’re enjoyed using the sausage and rice casserole recipe and how it inspired your own version, which sounds wonderful!
~Julia
Made this on cold winter day here in Canada. I was a little concerned about the amount of liquid and if the rice would cook properly. I trusted the process and it turned out fantastic! Used some sliced cooked Italian sausage and added some Italian spices. My husband loved it and it reminded me of a rice casserole would make for me when I was a kid. Spoonfuls of comfort!
I am so happy that you enjoyed it.
My Husband and I just loved this recipe! It’s simple to make comfort food at it’s best with big flavor.
I’m so happy y’all enjoyed it! Thank you so much for letting me know! It is one of my personal favorites.
~Julia
I made this tonight. I didnt have hot sausage so I used regular pork sausage. I omitted the celery cuz my daughter hates celery. And added 3 Tbls of water instead. It turned out very good. We will definately make it again. For some reason it wouldn’t let me rate it. But I would definitely give it 4 stars ☆☆☆☆ thank you for a great recipe.