Ranch Sausage and Rice Casserole
Creamy, cheesy, and loaded with flavor, this Ranch Sausage and Rice Casserole is the ultimate comfort food your family will crave. Packed with smoky sausage, tender long-grain rice, and a vibrant mix of peas and carrots, this easy casserole comes together with just 15 minutes of prep time. The rich combination of ranch seasoning, heavy cream, and melted cheddar cheese creates a dish that’s irresistibly hearty and satisfying. Plus, it bakes to perfection in a single skillet-to-oven transition, making cleanup a breeze. Perfect as a crowd-pleasing weeknight dinner or a comforting potluck option, this one-dish meal is sure to become a staple in your home. Don’t forget the fresh parsley garnish for a pop of color and freshness! Keywords: ranch sausage and rice casserole, cheesy rice casserole, easy weeknight dinners, hearty comfort food, one-dish meals.
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Recipe Information
Ingredients
- 12 oz smoked sausage (sliced)
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 packet ranch seasoning mix
- 1.5 cups shredded cheddar cheese
- 2 tbsp butter
- 1 large yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots blend
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced smoked sausage to the skillet and cook for 5–6 minutes, stirring occasionally, until lightly browned.
Stir in the rice, chicken broth, heavy cream, ranch seasoning mix, salt, and black pepper. Mix well to combine.
Bring the mixture to a gentle simmer, then remove it from the heat. Stir in the frozen peas and carrots blend.
Transfer the rice mixture to the prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 25 minutes, or until the rice is tender and has absorbed the liquid.
Remove the casserole from the oven and discard the foil. Sprinkle the shredded cheddar cheese evenly over the top.
Return the casserole to the oven and bake uncovered for an additional 5–10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow the casserole to cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 331 mg | 7% | |
*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.
