Sausage Brown Rice Casserole
Hearty, comforting, and packed with flavor, this Sausage Brown Rice Casserole is the perfect one-dish meal for busy weeknights or cozy family dinners. Featuring savory ground sausage, nutty cooked brown rice, and a medley of sautéed vegetables, this recipe is bound together with a creamy blend of low-sodium chicken broth and cream of mushroom soup. A golden layer of melted cheddar cheese crowns this casserole, adding a rich and irresistible finish. With just 15 minutes of prep time and a bubbling bake in the oven, this satisfying dish is ready to serve six hungry appetites. Garnish with fresh parsley for a pop of color and enjoy a wholesome, easy-to-make casserole that’s as delicious as it is nourishing. Perfect for meal prep, leftovers, or serving at gatherings, this sausage and rice casserole is your new comfort food favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground sausage
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced
- 3 cloves garlic cloves, minced
- 3 cups cooked brown rice
- 1.5 cups low-sodium chicken broth
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your 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 ground sausage and cook until browned, breaking it apart with a spoon, about 5 minutes.
Add the chopped onion, diced bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
Stir in the cooked brown rice, mixing thoroughly to combine with the sausage and vegetables.
In a large bowl, whisk together the chicken broth, cream of mushroom soup, salt, pepper, and dried thyme until smooth.
Pour the broth mixture over the sausage and rice mixture, stirring well to coat everything evenly.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly across the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 195 mg | 15% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 422 mg | 9% | |
*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.
