Italian Sausage & Rice Casserole
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I found the original of this recipe on Allrecipes.com. I changed it quite a bit to suit our tastes. The kids like it, too!
- Ready In:
- 1hr 25mins
- Serves:
- Units:
13
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ingredients
- 1 lb mild Italian sausage, cut in small pieces
- 1 small onion, chopped
- 1 red bell pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 cup uncooked long grain rice
- 1 (4 1/2 ounce) package chicken noodle soup mix
- 3 1⁄2 cups hot water
directions
- Preheat oven to 325 degrees F.
- Saute sausage, onion and red pepper until sausage is no longer pink and the onion, celery and red pepper has softened.
- Drain off fat.
- Put sausage mixture in a 2 quart ovenproof casserole.
- Stir in rice, soup mix and water.
- Bake, covered, at 325 F.
- for 1 hour.
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RECIPE MADE WITH LOVE BY
@cuisinebymae
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@cuisinebymae
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"I found the original of this recipe on Allrecipes.com. I changed it quite a bit to suit our tastes. The kids like it, too!"
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This recipe is a hit. I cut up Italian hot sausage links (this is what I had on hand) added some pepper and a blend of green herbs (rosemary, thyme,marjoran, sage, savory, basil, oregano) and wow it was terrific. Next time I have to double the batch, it was that good. Thank you for the quick and tasty recipe.2Reply
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The flavor of this casserole was quite good, the texture was just not my favorite I am afraid. I used hot italian sausage a little bit of yelloe pepper along with the red and a few chopped mushrooms that needed using. The flavor intensified once warmed up which was a pleasant surprise. I do believe this would make a lovely pot luck dish.Reply
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So I was looking for a way to use up a pound of turkey kielbasa, and this seemed like a good idea. Did I say good? I meant incredible! I used half of a large onion, 3 stalks of celery, and added about 1/3 each of yellow and orange peppers to the red. Like vivmom, I didn't have soup mix, but I did have the gelatinous goodness leftover from baked chicken, about a cup-full. I added another 1.5 cup of water to that, since I used thin basmathi rice, and it was a bit too liquidy. The dish sat in my warm oven for about an hour before it was served, and both my parents, who rarely eat a full plate, had seconds! I'm so glad I have leftovers!1Reply
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