Dairy-Free Hearty Sausage Casserole
Warm, satisfying, and completely dairy-free, this hearty sausage casserole is the ultimate comfort food for any occasion. Packed with the rich flavors of perfectly browned dairy-free sausages, a medley of fresh vegetables, and fragrant herbs like thyme and oregano, every bite is a celebration of wholesome ingredients. Simmered in a luscious tomato and vegetable broth, and baked to perfection with tender, fluffy rice, this one-pot dish is as nutritious as it is delicious. Ideal for busy weeknights or meal prepping, it’s family-friendly, gluten-free adaptable, and ready to serve six hungry diners. Garnished with a sprinkle of fresh parsley for a vibrant finish, this casserole is a cozy, nourishing hug in a bowl.
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Recipe Information
Ingredients
- 8 pieces dairy-free sausages
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 2 medium carrot
- 2 stalks celery stalks
- 1 medium red bell pepper
- 1 medium zucchini
- 14 ounces canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup rice (preferably long-grain)
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
Slice the dairy-free sausages into thick rounds and add them to the skillet. Cook for about 5-7 minutes until browned, turning occasionally. Once browned, remove the sausage pieces from the skillet and set them aside.
While the sausages are cooking, finely chop the onion and garlic, slice the carrots and celery, and dice the bell pepper and zucchini.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced carrots, celery, red bell pepper, and zucchini to the skillet. Cook for about 5 minutes until the vegetables begin to soften.
Stir in the canned diced tomatoes (including the juice) and vegetable broth.
Add the browned sausage pieces back into the skillet, along with the dried thyme, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer and then stir in the rice. Ensure the rice is evenly distributed and submerged in the liquid.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 40-45 minutes or until the rice is cooked and has absorbed most of the liquid.
Once done, remove the casserole from the oven and let it cool for 5 minutes. Sprinkle with freshly chopped parsley before serving. Serve hot.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6961 mg | 303% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 51.7 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5096 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
