Rice and Sausage Casserole
Bring comfort food to the next level with this hearty and flavorful Rice and Sausage Casserole, a true crowd-pleaser perfect for family dinners or potlucks. Featuring savory Italian sausage, fragrant garlic, and aromatic thyme, this dish combines tender white rice and creamy mushroom soup for a satisfying, one-dish meal. The melted cheddar cheese and vibrant pops of peas add richness and texture, while a golden, lightly-baked crust pulls everything together. Quick to prep and oven-baked to perfection in under an hour, this casserole is as convenient as it is delicious. Garnished with fresh parsley, it’s a warming, wholesome option that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups white rice
- 2.5 cups chicken broth
- 1 10.5-ounce can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 0.5 teaspoons dried thyme
- 0.5 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sausage and break it into small pieces as it cooks. Cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Add the uncooked rice to the skillet and stir well to coat it in the oil and aromatics.
Pour in the chicken broth and bring to a gentle simmer. Stir occasionally for 1-2 minutes, ensuring the rice doesn’t stick to the bottom.
Remove the skillet from heat and stir in the cream of mushroom soup, shredded cheddar cheese, dried thyme, paprika, salt, and black pepper until well combined.
Add the browned sausage and frozen peas to the mixture, stirring gently to distribute the ingredients evenly.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the foil and bake for an additional 5 minutes to lightly brown the top, if desired.
Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley, if using, and serve warm.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 9335 mg | 406% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.5 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1291 mg | 99% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2638 mg | 56% | |
*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.
