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Easy Sausage and Rice Casserole is simple to make and big on flavor! Sausage, rice, celery, and onions all bake in a creamy sauce and the result will wow the entire family!
It has been a while since I have made a casserole on the blog. I am not sure why!? My family loves a good casserole! So my goal is to bring you some more casseroles. They are perfect this time of the year and they are so comforting! I especially love that they can feed my entire family with leftovers.
When I had my baby last summer, our neighbor brought us this casserole. OMG, it was so good and our entire family devoured it. It is one of those recipes that you have to hunt down and make again and again. My family is always asking me to make this now and I wanted to share it with you!
This recipe is such a classic and I remember having it before. But the one that my neighbor brought was THE BEST. It might be the extra addition of slivered almonds on the top? Whatever it was, this casserole came together so well and the flavor was incredible.
How do you make Sausage and Rice Casserole?
You start by browning your sausage. Add in the chopped onion, celery, and garlic. Transfer to a two-quart casserole dish. Add rice, soup, broth, and stir. Top casserole with almonds and bake!
Easy Peasy!
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Easy Sausage and Rice Casserole
Ingredients
- 1 pound pork sausage
- 1 cup diced onion about 1 small onion
- 1 cup diced celery about 3 ribs of celery
- 2 teaspoons minced garlic
- 1 (14.5-ounce) can chicken broth
- 1 (10.5-ounce) can cream of celery soup
- 1 cup uncooked long grain rice
- ¼ cup slivered almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.
- Add 1 pound pork sausage to a medium skillet over medium-high heat and cook for 3-4 minutes, until most of the pink is gone. Add 1 cup diced onion, 1 cup diced celery, and 2 teaspoons minced garlic and cook for 4-5 minutes longer, until the vegetables are tender and the sausage is no longer pink.
- Add the sausage mixture, 1 (14.5-ounce) can chicken broth, 1 (10.5-ounce) can cream of celery soup, and 1 cup uncooked long grain rice to a large bowl and mix until combined.
- Pour into the prepared casserole dish and top with ¼ cup slivered almonds. Cover the dish tightly with aluminum foil and bake for 60 minutes.
- Remove the casserole from the oven and let it rest for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks yummy! Did you drain the pork? I deglazed the pan with chicken stock. Going in the oven now without almonds & will add French fried onion rings on top after it’s cooked & pop back in the oven for a few minutes. Can’t wait. Thank you!
Made this recipe without the almonds and added garlic powder before baking. Turned out perfectly cooked using jasmine rice. Very tasty, but would recommend doubling the recipe if feeding more than 4 people or making a side dish.
I made this for a work brunch and it was a huge hit. Making it again by request. I made it exactly by the recipe. My rice was perfect but maybe that’s because I always use parboiled rice in recipes.