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This sausage and rice casserole is super easy to make, loaded with flavor and can make it in the oven or if you are short on time, it is a great one pan meal.
Most of the time when you think of a casserole it is something that bakes in the oven for at least an hour. So even if it is very little work, like Hamburger Rice Casserole, it takes awhile. Well not with this one, everything can be done on the stove top for a quick dinner.
Just like most casseroles, this is one that you can really mix up and make it with what you have on hand and what your family likes. I used mushrooms, you could use bell peppers. I used sour cream to make it creamy, you could add a cream of mushroom soup.
I like to use spicy Italian sausage because 1) we like things spicy, but 2) I feel like it also just gives more flavor to the dish. So you don’t have to worry about under seasoning or it being bland.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Italian Sausage – I like to use spicy pork sausage, but you could use anything from breakfast sausage to a chicken sausage in this and it would be delicious.
- Onion
- Mushrooms – swap in whatever veggies your family enjoys
- Garlic
- Uncooked White Rice – you could speed up the cooking time with minute rice if you wanted.
- Chicken Broth – I use low sodium to cut down on the salt, because the sausage will usually add enough salt to the dish.
- Sour Cream – Just a little makes this creamy and delicious. You can use Greek yogurt, or even a can of cream of mushroom or chicken soup.
- Sliced Almonds
- Parsley
How To Make Sausage & Rice Casserole
- Brown. Add the sausage to a large skillet and cook for 5-6 minutes, until is browned and cooked through. Remove from the pan and drain most of the grease.
- Cook Veggies. Add the mushrooms and onions to the skillet and cook for about 5 minutes until they have softened and the onions are translucent. Add in the garlic and cook for about a minute, until you can start to smell it.
- Cook Rice. Add the sausage back to the pan and pour in the rice and chicken broth. Mix until everything is well combined. Bring to a boil, reduce the heat to a simmer, cover and let it cook for about 20 minutes, until the rice is tender.
- Finish. Once the rice is cooked and tender, remove the skillet from the heat and stir in the sour cream until it is completely combined. Stir in the almonds and parsley and it is ready to serve.
Recipe Tips & Tricks
- If you aren’t a fan of sour cream you can use Greek yogurt, cream soup or you can leave it out. It makes the casserole a little creamy, but it is still delicious without it.
- Use whatever veggies your family likes. If you like bell peppers, add those instead or in addition to the mushrooms. You could even use broccoli or peas if that is what you enjoy.
- Want to make this in the oven? Once you have the meat and vegetables browned you can transfer to a casserole dish, pour in the rice and chicken broth, cover and bake at 350º F for about an hour until the rice is tender.
Serving Suggestions
This really is a one pan meal, so can serve the sausage and rice casserole straight from the pan and have a full meal. But if you want to round it out further you could serve with Garlic Bread or a Tossed Salad. Or if you wanted to up the veggies you could go with Roasted Edamame or Roasted Carrots.
Storage
- Refrigerate. Store any sausage and rice casserole in an airtight container. This casserole lasts in the fridge for up to 3-4 days. It’s also great to portion into individual servings for meal prep.
- Reheat. Warm leftovers in the microwave, or you can also reheat in the oven. Place in an oven safe dish for 20 minutes, or until it is warmed through.
- Freeze. Freeze this sausage casserole for up to 3 months. Let it thaw in the fridge overnight before serving.
More Easy Dinner Recipes
- One Pan Chicken Dinner
- Italian Sausage Casserole
- Taco Meatballs
- Chicken Fajita Casserole
- Chicken Cobbler
Sausage and Rice Casserole
Ingredients
- 1 pound spicy Italian sausage
- 1/2 cup finely chopped onion
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 cup long grain white rice
- 3 cups chicken broth
- 1/2 cup light sour cream
- 1/2 teaspoon Italian seasoning
- 1/4 cup sliced almonds
- 2 Tablespoons chopped parsley
Instructions
- In a large skillet, add the Italian sausage and cook for 5-6 minutes, breaking into small pieces, until the meat is cooked through. Remove from the pan and drain excess grease.1 pound spicy Italian sausage
- Return the skillet to the heat and add the mushrooms and onions. Cook for 4-5 minutes until the vegetables are soft. Add the garlic and cook for another minute, until you can start to smell it.1/2 cup finely chopped onion, 8 oz mushrooms, 2 cloves garlic
- Add in the rice and chicken broth, mix until well combined. Bring to a boil, cover, reduce heat to a simmer and cook for about 20 minutes, until the rice is tender and fully cooked.1 1/2 cup long grain white rice, 3 cups chicken broth
- Remove from the heat, stir in the sour cream and Italian seasoning until well combined.1/2 cup light sour cream, 1/2 teaspoon Italian seasoning
- Add the almonds and parsley to serve.1/4 cup sliced almonds, 2 Tablespoons chopped parsley
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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