Easy Sausage and Rice Casserole

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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! 

Easy Sausage and Rice Casserole in a white dish with a metal spoon.

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!


Easy Sausage and Rice Casserole in a white dish with a metal spoon.

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!

Easy Sausage and Rice Casserole in a white bowl with garnish on top.

Easy Sausage and Rice Casserole

4.15 from 7 votes
Easy Sausage and Rice Casserole is simple to make and big on flavor! Sausage, rice, celery, and onions all baked in a creamy sauce and the result will wow the entire family!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Alyssa Rivers
Servings: 6 Servings


  • 1 pound sausage I used pork
  • 1 small onion diced
  • 3 stalks celery diced
  • 2 garlic cloves minced
  • 1 can chicken broth 14.5 ounce
  • 1 can cream of celery soup*
  • 1 cup uncooked rice
  • 1/4 cup slivered almonds


  • Preheat oven to 350 degrees. In a medium-sized skillet over medium-high heat add the sausage and cook halfway. Add the onion, celery, and garlic and continue to cook until the vegetables are tender and the sausage is no longer pink.
  • Add the sausage to a 2-quart casserole dish. In a small bowl, whisk together the chicken broth and cream of celery. Add the rice to the sausage and soup. Mix together until incorporated. Top with slivered almonds. Cover tightly with aluminum foil and bake for 60 minutes. Let rest for 10 minutes before serving.


Alyssa Also Recommends: 
Want to make this even easier? Here are a few products that I LOVE:
•Staub Cast Iron Skillet
•Finedine Mixing Bowls
•Cuisinart Stainless Steel Chopper


Serves: 6

Calories416kcal (21%)Carbohydrates32g (11%)Protein16g (32%)Fat25g (38%)Saturated Fat7g (35%)Cholesterol60mg (20%)Sodium930mg (39%)Potassium371mg (11%)Fiber2g (8%)Sugar2g (2%)Vitamin A209IU (4%)Vitamin C6mg (7%)Calcium53mg (5%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword casserole recipe, sausage and rice casserole
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

You might also like:

Chicken Tetrazzini Casserole

Chicken Noodle Casserole

Baked Cream Cheese Spaghetti Casserole 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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  1. 5 stars
    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.

  2. 1 star
    This did not work at all for me. The rice was still crunchy and it barely fed 3 people, never mind 6! The taste was good though

  3. 5 stars
    I hope it’s good, I didn’t have onion so added extra garlic and added a can of corn. And only did the chicken soup, I don’t have cream soup. Hope it turns out!!! I also used natural sage sausage. 45 minutes to go and may add some cheese ♥️

  4. this dish is a keeper. super easy and tasty. i substituted cream of mushroom soup instead of celery soup and left out the almonds. highly recommend!

  5. This recipe was a ⭐️⭐️⭐️⭐️⭐️ hit with my family this evening. It was easy to put together and pop in the oven. I added a small can of jalapeños because we like spiceness in our meals. This recipe will be a ‘keeper’ in our home.

  6. I made this a few days ago and the rice was not fully cooked. After eating it for dinner and lunch one day I decided to make it into a soup! (I hate wasting food) I added 4 cups of chicken broth and 12oz of frozen mixed veggies! Brought it to a boil and let it simmer for about 30 min. Tastes pretty good! I’m sure you could make it into a creamy soup if you wanted and could add whatever veggies you want! Thanks for the recipe!

  7. 5 stars
    My family loved this! I used cream of chicken soup instead of celery. Since some people had trouble with the rice being undercooked, I warmed my soup and chicken broth mixture before pouring over the sausage and rice mixture. It turned out great! Thank you.

  8. I am planning on making this tonight and have a couple of questions I was really hoping you could answer…
    1. What exact sausage do you recommend?
    jimmy dean sausage that comes in a roll?
    Or like a sweet Italian ground sausage from the meat section in my grocery?
    Any advice on brand or flavor would be really helpful .
    2. People have commented that the rice sometimes doesn’t cook thoroughly.. Is there any way to avoid this? Should I pre-cook the rice on the stove and then add it in to the ingredients before baking? Or should I add water to the casserole if using the dried rice? If so, how much water?
    Again , thanks for any advice you can offer!

  9. I am making the sausage and rice casserole now. It has been cooking for well over an hour and the rice is still crunchy. Any suggestions? Thanks!

      1. I think it means you can substitute other soups– cream of mushroom or cream of chicken. I used cream of chicken and it was just fine.

  10. Hi! I can’t wait to make this casserole.
    Can I use ground sausage for this recipe? I saw Johnsonville had a ground sweet Italian sausage that I could just sauté right up and throw in the casserole.
    I’m just making sure that ground sausage would sauté up chunky enough for a casserole. Thanks for your help!

  11. 4 stars
    I just made the Million Dollar Dip. It’s good however , add a little bit of crab meat if you like. The mayo is heavy, cut it down a little, add a jalapeño and some black pepper. I will remember the almonds for other dips. A very nice change and crunch. Oh, chopped kale would be Great in this dip!

  12. Oh my goodness!
    I have been making a dish that is almost identical for over 40 years that was my Grandmothers. We share a common recipe ?. My kids/grandkids call it comfort food and request it.

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