PREP TIME: 10 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 10 MINS
One word, simple. This casserole is a very simple dish that is excellent to serve as a side dish or main dish. It is the perfect casserole for all occasions.
INGREDIENTS
1 medium onion, diced
1 lb pork sausage (I use “hot”)
1 1/2 c. finely diced celery
1 14.5-ounces can of chicken or vegetable broth
1 c. long-grain white rice, uncooked
1 10.5-ounces can of cream of celery soup
1/4 tsp red pepper flakes (optional)
How to make Sausage And Rice Casserole
Step 1: In a large skillet, cook the sausage, breaking it into pieces as it cooks. Add the onion, celery, and red pepper flakes when the sausage is about half cooked. Cook further until the sausage has browned and the veggies are beginning to become translucent. Do not drain the grease.
Step 2: Using cooking spray, grease a medium-sized casserole dish (or 1.5 quarts). Or coat with butter.
Step 3: Place the broth and soup in another bowl. Mix well until smooth. Into the skillet, pour the soup mixture, and add the rice. Stir to incorporate with the other ingredients.
Step 4: Into the prepared casserole dish, pour the mixture and tightly tent with aluminium foil. Place in a 350-degree oven and bake for about 1 hour or until the rice is tender.
Step 5: Take the casserole out of the oven and allow it to rest for about 15 minutes, covered.
Step 6: Serve and enjoy!
NOTES:
For this recipe, you can use any creamed soup. Although, I highly suggest using a cream of celery.
Make sure to use uncooked rice.
Easily double the recipe and make this in a 3-quart or 13 x 9-inch casserole dishes. Tightly cover the dish using foil to make sure the moisture stays inside, then cook for 15 to 30 minutes longer or until the rice is tender.
This serves 4 to 6 if serving as a side dish or 3 to 4 as a main dish.
Ingredients
- 1 medium onion, diced
- 1 lb pork sausage (I use “hot”)
- 1 1/2 c. finely diced celery
- 1 14.5-ounces can of chicken or vegetable broth
- 1 c. long-grain white rice, uncooked
- 1 10.5-ounces can of cream of celery soup
- 1/4 tsp red pepper flakes (optional)
Instructions
Step 1: In a large skillet, cook the sausage, breaking it into pieces as it cooks. Add the onion, celery, and red pepper flakes when the sausage is about half cooked. Cook further until the sausage has browned and the veggies are beginning to become translucent. Do not drain the grease.
Step 2: Using cooking spray, grease a medium-sized casserole dish (or 1.5 quarts). Or coat with butter.
Step 3: Place the broth and soup in another bowl. Mix well until smooth. Into the skillet, pour the soup mixture, and add the rice. Stir to incorporate with the other ingredients.
Step 4: Into the prepared casserole dish, pour the mixture and tightly tent with aluminium foil. Place in a 350-degree oven and bake for about 1 hour or until the rice is tender.
Step 5: Take the casserole out of the oven and allow it to rest for about 15 minutes, covered.
Step 6: Serve and enjoy!
Notes
For this recipe, you can use any creamed soup. Although, I highly suggest using a cream of celery. Make sure to use uncooked rice. Easily double the recipe and make this in a 3-quart or 13 x 9-inch casserole dishes. Tightly cover the dish using foil to make sure the moisture stays inside, then cook for 15 to 30 minutes longer or until the rice is tender. This serves 4 to 6 if serving as a side dish or 3 to 4 as a main dish.
