By Seasoned Cook on February 12, 2008
Photo by Shawn C
Photo by Shawn C
"AWESOME! Truly a man's dish! A favorite dish in our family and often requested. I use original long grain converted rice by Uncle Ben. Great flavor!"
Serving Size: 1 (315 g)
Servings Per Recipe: 6
"We liked this ok- but it wasnt out of this world for us. i am a ranch-a-holic and this lacked it for me. I also made a few changes like the others. I cooked the 1 cup of raw rice in my cooker with the can of chicken broth and I added 1 tsp of ranch mix to it.
i cooked my turkey sausage with the vegetables and added salt, pepper and some red pepper flakes. I also did not drain the sausage since turkey sausage doesnt have fat to speak of.
the rice was just under done, which was perfect to add to this. and I topped it with sharp cheddar cheese and actually used my casserole lid instead of foil.
i baked it for 1 hour since others said 50 minutes didnt seem enough.
the rice was a tiny bit mushy, so maybe 3/4 c or 1/2 c water instead of 1 cup added to soup would have been enough (but my only soup choice was harris teeter brand which is thinner than campbells brand)
if I make this again I will probably add 1/2 the package of ranch to the casserole- I just wanted that ranch zing and didnt get it. thanks for sharing"
"This was good but I did make a few changes. I added a tsp. or red pepper flakes to the sausage. I also cooked the rice ahead of time and used the broth to give the casserole the desired consistency. This really cuts down on cooking time. I also added 1 8 oz. pkg . of shredded cheddar cheese."
"This was a very good recipe. I used italian sausage (on hand). However mine was a bit soupy also. I will just reduce the amount of water or chicken broth. I also topped with shredded cheddar (preference). I loved the flavors and my entire family liked it too, so that's a big PLUS. Thanks for sharing!"
"I followed the recipe pretty much exactly except for the carrots and celery. I didn't use those (personal preference). The casserole tasted pretty good but my rice wasn't thoroughly cooked after 50 minutes and the casserole was still quite soupy. I'm not sure what I did wrong. I'll probably make this again but i'll have to ask around about cooking times. Thanks for posting!"
"This is really yummy! I used brown rice instead of white. I was out of chicken broth so I used 2 1/4 cups water but added 3 chicken cubes. I also boiled the water/broth, soup and ranch (2tsp) before pouring over the sausage to help cook the brown rice a little faster...see Alton Brown's brown rice recipe. :-)"
"This was an awesome dish. We added some crushed red pepper to give it a little spice kick. A very flavorful dish. My 4 year old gives it 2 thumbs up!!"
"This was VERY TASTY!! The only thing I changed was adding red pepper flakes just for a little kick. It was a nice alternate to my favorite rice casseroles. Thanks, Seasoned Cook!"