Sausage and Rice Casserole
A delicious, creamy and savory sausage and rice casserole that is perfect as the main meal or as a side dish.
Servings: 1 - 13 x 9 Casserole
Calories: 276kcal
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
** Read the full post for more tips in preparing this casserole. Turning or stirring that top layer half way through cooking is necessary so the top doesn't get too crunchy. You may use foil if you wish to keep the casserole moist and remove duing the last few minutes of cooking.
Nutrition
Serving: 1 | Calories: 276kcal | Carbohydrates: 10g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 589mg | Fiber: 1g | Sugar: 2g