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Sausage and rice casserole is a great make ahead meal idea. Want something that is versatile enough for breakfast, brunch, a side dish, or your main meal? This sausage and rice casserole is the recipe for you. I bet it will become a family favorite!
I came across this recipe a few months ago when my well of recipe ideas had run dry. I needed to make a few large pans of (insert name of food here) for a swim breakfast, and what I wanted to make was a recipe that only lives in my head. The problem is that I had forgotten a few of the proportions of water to rice.
That’s what I get for not writing anything down anymore – I forget things. Considering this site is what I created to make a permanent place for my recipes, I need to have my food blogger hand smacked.
I did a quick search online for sausage and rice casserole and one of the first recipes I came to that was similar to what I make is this one from South Your Mouth. When you head over to get this recipe be sure to click around. Not only are her recipes fabulous, but she is hilarious. She is a Straight Shootin’ Momma and I appreciate that trait in people. Especially women.
Adapting the Sausage and Rice Casserole Recipe
In the few times that I have made this casserole, I tinkered around with the recipe a bit, but my results just don’t come out the same as the original recipe. Feel free to make changes as you see fit, though. I even tried using a homemade cream base instead of condensed soup and well, it just isn’t the same. The way I look at it, I use as many low sodium products as possible and I am not eating the whole pan. I could, but I hold back. One substitution that seemed to work well was the use of Italian turkey sausage. Not the same but still good.
I hope you enjoy this quick and easy, family favorite meal idea!
Total Servings 4-6 servings
Ground turkey sausage, onion, celery, and fluffy rice covered with a rich cream sauce makes this dish the perfect go-to for brunch, a side dish, or a main meal.
15 minPrep (inc. refrigeration & rest time)
60 minCook Time
1 hr, 15 Total Time
Ingredients
- 1 pound ground turkey sausage
- 1 medium onion, diced
- 1 1/2 cups (3 stalks) celery, finely diced
- 1/4 teaspoon red pepper flakes (optional)
- 14 ounces chicken broth or stock
- 1 can condensed cream of celery soup
- 1 cup uncooked white rice
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add sausage and cook until brown and crumbled. When sausage is about half cooked, add onion, celery, and red pepper flakes and continue cooking until sausage is no longer pink and vegetables are soft and translucent. If necessary, drain the excess fat from the pan.
- Preheat oven to 350 F.
- Spray a medium-sized casserole dish with non-stick cooking spray; set aside.
- In a 4-cup or larger bowl, whisk together broth and soup until smooth. Pour soup mixture and uncooked rice into skillet and stir until all ingredients are thoroughly incorporated.
- Pour into prepared casserole dish, cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove casserole from oven, keep it covered, and let it rest for 10-15 minutes before serving.
Important Notes
Recipe adapted from Paula Deen, as seen on [South Your Mouth!http://www.southyourmouth.com/2014/02/sausage-and-rice-casserole.html]
