Sausage Rice Tomato Soup Casserole
Satisfy your comfort food cravings with this hearty Sausage Rice Tomato Soup Casserole, a one-dish wonder that's as easy to prepare as it is delicious. This baked casserole combines savory Italian sausage, aromatic garlic, sautéed peppers and onions, and fluffy white rice, all enveloped in a rich and flavorful blend of chicken broth and condensed tomato soup. Topped with melty mozzarella cheese and seasoned with a medley of oregano, basil, and paprika, this casserole delivers a cozy burst of Italian-inspired flavor in every bite. Perfect for busy weeknights or casual gatherings, it comes together in just an hour and bakes to golden perfection in a 9x13 dish. Ideal for meal prep or feeding a family, this comforting casserole serves six and pairs beautifully with a crisp green salad or crusty garlic bread.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 1 medium white onion
- 1 medium green bell pepper
- 3 cloves garlic
- 1 cup white rice
- 2 cups chicken broth
- 2 cans condensed tomato soup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Remove the sausage casings if needed, then crumble and cook sausage in the skillet until browned, about 5-7 minutes. Drain excess grease and set aside.
While the sausage cooks, dice the onion and green bell pepper, and mince the garlic.
In the same skillet, sauté the diced onion and green bell pepper for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute.
Stir in the uncooked rice, cooking for 1-2 minutes to lightly toast the grains.
Pour in the chicken broth, and stir to combine. Cook for 5 minutes, letting the mixture simmer.
Add the cooked sausage back to the skillet, followed by the condensed tomato soup, oregano, basil, paprika, salt, and pepper. Stir until evenly combined.
Transfer the mixture to a greased 9x13-inch baking dish and spread it evenly.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Carefully remove the foil, sprinkle the shredded mozzarella cheese over the top, and return the dish to the oven.
Bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6931 mg | 301% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 75.3 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 680 mg | 52% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2428 mg | 52% | |
*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.
