Sausage - Rice Casserole

READY IN: 1hr 10mins
Recipe by ChefDLH

There are many of these with the same name but this one is unique. A great recipe and you get TWO DINNERS OUT OF THIS 1 RECIPE. Perfect for making one and taking one to another family. Or making one and freezing one. Freezing directions below. Or if you have 12-16 people to feed. My guests and family loved this. I served it with crusty bread. A total kid pleaser also. You can add more seasonings if you wish but perfect for a cozy dinner at home. This came from Jennifer Trost a Taste of Home reader and was in a cook booklet Dinners on a Dime 2010. Enjoy CHefDLH.

Top Review by NiftyDeb

Yes different than most and also very good. I like doing the work once and having two meals prepared. Love my FoodSaver for the freezer portion. Thanks! Nifty Deb

Ingredients Nutrition


  1. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.
  2. In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11-in. x 7-in. baking dishes.
  3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until vegetables are tender.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6-8 servings each).

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