This Easy Sausage and Rice Casserole is an old fashioned supper recipe that's easy to prepare and can serve as an entrée or as a side dish!
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Resting Time: 10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6servings
Ingredients
1poundbulk sausage
1rib celerydiced
1medium onionchopped
½green bell pepperdiced
1clovegarlicminced
4tablespoonsbutter
15ouncescanned chicken broth
10.5ouncescream of celery soup
1cupuncooked long-grain rice
1teaspoondried parsley
Pinchof red pepper flakesoptional
Instructions
Preheat the oven to 350 degrees. Generously butter or spray a 9x13 casserole dish or baking pan. Chop the vegetables and set aside.
In a large skillet over medium high heat, cook the sausage breaking it apart, until crumbly and browned. Drain and discard any excess fat from the sausage and set the sausage aside.
In the same pan, cook the celery, onion, bell pepper, and garlic with butter until tender.
While the vegetables cook, in a medium bowl, whisk together the broth and soup.
When the vegetables are tender, return the sausage to the pan with the cooked vegetables.
Add the rice, red pepper flakes, parsley, salt, and pepper.
Stir in the broth-soup mixture making sure everything is well combined.
Turn the mixture into the prepared pan. Cover tightly with foil.
Bake for 1 hour. Remove the pan from the oven and let it stand for 10 minutes without removing the foil.
Uncover and fluff the rice-sausage mixture with a fork before serving.
Notes
Be sure to secure the foil tightly to the dish so that as much moisture as possible stays inside the dish during cooking.
To store leftovers, remove from the baking pan or dish and place in an airtight refrigerator storage container. May be kept refrigerated for 2-3 days.
To reheat leftovers, transfer to a microwave-safe dish, add a tablespoon or two of water or broth, cover, and microwave in one-minute increments, stirring after each, until heated through.
To freeze, transfer the leftover casserole to an airtight freezer container and freeze for up to three months. To reheat, allow to thaw overnight in the refrigerator and follow instructions for microwave reheating.