Best 20 Rice And Sausage Casserole Recipes

SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

SPICY SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
• Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

WILD RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Wash wild rice several times under cold water until water runs clear. Set aside.
• Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
• In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
• Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
• Add salt and black pepper to taste.
• Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
• When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
• Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
• Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE

Steps:

• First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
• Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
• At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
• Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.

SAUSAGE AND RICE CASSEROLE SIDE DISH

Steps:

• Brown sausage in a heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to prepared dish. Add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender.

ITALIAN SAUSAGE AND BEEF RICE CASSEROLE

Steps:

• In large skillet heat oil. Add both the diced onions and diced green bell peppers along with the minced garlic, and half the salt and pepper and saute until the onions and peppers are soft.
• Add both the Italian sausage and ground chuck and brown until there is no more pink. While browning the meat make the rice to package instructions.
• Drain most but not all of the excess grease. Add the rustic cut tomatoes, beef broth, Worcestershire sauce and soy sauce and the remaining salt and pepper. Bring to a boil and cook for 10-15 minutes.
• Remove half the meat mixture and place in freezer bag to save for another time.
• Pour rice into large serving bowl and pour remaining meat mixture on top. Mix well then serve.

SAUSAGE AND RICE CASSEROLE

Steps:

• 1. Brown the sausage in a large skillet over med. high heat. Break up the sausage as it cooks with a wooden spoon. Drain off ay excess grease. Add in the onion, celery and bell pepper. Cook for 5 minutes. Add in the uncooked rice and stir to combine. Whisk together the soup and broth and pour into the pan. Stir to combine well. Stir in the cheese and pour into a lightly greased 2.5 quart baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour.

WILD RICE AND PORK SAUSAGE CASSEROLE

Steps:

• Cook rice according to pkg. directions.
• Fry pork sausage, crumbled, drain off fat.
• Saute onions.
• Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
• Mix in cooked rice and chicken broth.
• Bake at 350 for 40 to 45 minutes.

KITTENCAL'S SPICY MEXI SAUSAGE AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F (set oven to second-lowest rack).
• Generously grease a 13 x 9-inch baking dish.
• In a large skillet cook the sausage meat with onion, bell pepper and garlic until the meat is lightly browned; mix in all remaining ingredients except the shredded cheddar cheese.
• Transfer to prepared baking dish.
• Bake uncovered for 30 minutes.
• Remove and toss with a fork; cover with foil and continue baking for 1 hour or until the rice is soft.
• Sprinkle the top with cheddar cheese is desired.

ANDOUILLE SAUSAGE, SQUASH AND WILD RICE CASSEROLE

Steps:

• In 2-quart saucepan, heat rice and water to boiling, stirring occasionally. Reduce heat to low; cover and cook 40 to 50 minutes or until tender. Drain off excess water.
• Heat oven to 350°F. Spray 2-quart round or oval casserole with cooking spray. In large bowl, mix remaining casserole ingredients. Stir in rice; spoon into casserole.
• In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted. Stir in crushed crackers; sprinkle over rice mixture.
• Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork. (If topping browns too quickly, loosely cover casserole with foil.) Remove from oven. Sprinkle with 1/4 cup cheese and the green onion. Let stand 10 minutes before serving.

ALMOND RICE AND SAUSAGE CASSEROLE

Steps:

• Brown and crumble sausage, drain (set aside) Cook rice according to package directions - add vegetables to rice during last 10 min, to cook crisp mix soup, dressing, cheese stir into meat and add to cooked rice mixture. Pour into greased 9x9 casserole dish Sprinkle almonds over top, then spritz with butter or margarine Sprinkle with paprika to taste. Bake 30 min at 325F Can be frozen to bake later.

HAWAIIAN SAUSAGE, RICE AND VEGETABLE CASSEROLE

Steps:

• 1. Preheat oven to 375°F.
• 2. In small saucepan, bring water and butter to a boil.
• 3. In ungreased 2 1/2-quart casserole dish, combine all ingredients including seasoning packet from the rice package and boiling water; mix well. Cover dish with lid or foil.
• 4. Bake at 375°F for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.

SAUSAGE AND RICE CASSEROLE

Steps:

• Brown sausage lightly; remove from skillet. Drain off most of grease. Saute onions and celery in remainder for 5 minutes. Blend all ingredients. Place in a 2-quart casserole.
• Bake at 350°F for 1 1/2 hours.

SAUSAGE AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 375 Put butter in casserole dish in preheating oven to be melting.
• 2. Brown & drain sausage
• 3. Once the sausage is browned, carefully get the casserole dish with the melted butter out of the oven.
• 4. Put sausage, uncooked rice, consomme and french onion in the casserole dish. Place in the oven and cook 45 mins or so until the rice is cooked. Serve and enjoy!

RANCH SAUSAGE AND RICE CASSEROLE

Steps:

• In a large saucepan brown sausage, drain well and crumble. Set aside. In same pan saute onion and celery in 1 teaspoon oil. Mix in carrots and sausage.
• Place uncooked rice in bottom of a 9 x 9 or 3 quart baking dish. Place sausage mixture in baking dish on top of uncooked rice.
• In a medium size bowl mix soup, chicken broth, water, dry ranch mix and salt. Pour over sausage mixture and cover with foil.
• Bake in a 350 degree oven for approximately 50 minutes.

MY MOM'S SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

SAUSAGE AND WILD RICE CASSEROLE RECIPE

Steps:

• Preheat oven to 350 Prepare rice according to package instructions, cooking for about 15 to 20 minutes. Rice should still be watery. Sauté the sausage until browned. Drain off the grease. Sauté the mushrooms in 3 T. butter. In casserole dish mix: rice, sausage, soup, mushrooms, almonds, salt, pepper and curry. (I sprayed my casserole dish with Pam.) Heat through in preheated oven about 30 to 45 min. Can be made up the day before and then cooked. If cold, bake longer. Serves six.

SAUSAGE AND RICE CASSEROLE

Steps:

• 1. Brown sausage in a heavy skillet.
• 2. Drain 1/2 of the grease off.
• 3. Add celery, onion, and green pepper.
• 4. Simmer until tender.
• 5. Add broth, rice and seasonings.
• 6. Stir to mix.
• 7. Pour into a 2 quart casserole dish.
• 8. Cover and bake at 325 degrees for 1 hour.

SAUSAGE AND RICE CASSEROLE

Steps:

• 1. In a Dutch oven cook sausage with onions and celery breaking sausage up to a fine ground texture.
• 2. add cream of soups and salt and pepper. add your rice. spread into a 9x13 casserole dish, top with velveeta slices. melt in oven 350. so yummy. my kids love it!