Sausage & Rice Casserole

"another one from mom, kids "love" this and it's easy! prep & cook time does not include browning of sausage or fixing rices"
Sausage & Rice Casserole created by Bergy
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  • Mix all ingredients together in a 9 X 13 pan.
  • Bake at 350 degrees for 30 to 45 minutes.
  • Sprinkle with shredded cheese as soon as comes out of oven.
  • This is good served with a salad and French bread.

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  1. Kittencalrecipezazz
    kdp, this is a wonderful and tasty weeknight meal! I had frozen wild rice in my freezer that I wanted to use up, and I am so happy I made this recipe, It's just delicious, and so simple to throw together too! I whipped this up last night for dinner, added some fresh garlic, and used red and green bell peppers, I also threw some extra cheese on top before baking. DH and myself really enjoyed this dish, thanks for sharing kdp!...Kittencal:)
  2. Bergy
    Sausage & Rice Casserole Created by Bergy
  3. Bergy
    Sausage & Rice Casserole Created by Bergy
  4. Bergy
    Very tasty recipe - easy do ahead and pop in the oven 40 minutes before serving. I cut it back to serve two - worked great. Love using wild rice with basmati it gives a slightly nutty flavor, I asked the posting chef if her intention was to put all the cheese into the casserole - she said yes but also loves to sprinkle some extra on top just before serving - loves cheese. I had already mixed my ingredients leaving the cheese as a topping - I added it for the last 15 minutes of baking to get it browned . This casserole did not disappoint me (shhh don't say anything but I added 1/2 tsp of chili flakes I like a bit of hot) Thanks kdp for a really tasty casserole. Added comments - I had some of the rice left over so I added an egg and some flour then fried them as patties - wonderful again thanks kdp
  5. Pierre Dance
    Excellent! I did this for supper tonight and I was much impressed. I was trying to avoid a trip to the market so I subbed a few things. I'm an Onion'holic so I used 2 large yellows. The sausage proved to be 1 1/2 lbs hot and 1 1/4 lbs sweet Italian. My poor bell pepper was desperately in need of use so I used all of it. For the cheese I opted for 1/3 cup Sharp Cheddar and 1/3 cup Jack. The mushrooms were 1 cup fresh Bottons, thickly sliced and sauted in Ghee. I had no pomientos. The only mild peppers I had were Pepperoncini so I chopped and drained them well. Like Bergy I used Basmati rice. Also like her I added a half teaspoon of crushed Red Chile flakes to liven things up a bit. The leftovers went, 1 serving at a time, into ziplock freezer bags. Thanks for posting this great recipe. Pierre



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