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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 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
Instructions
- 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.
Notes
•Finedine Mixing Bowls
•Cuisinart Stainless Steel Chopper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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
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 ♥️
Can you use brown rice for this casserole?
Yes, that will be delicous!
I substituted quinoa for rice, used cream of mushroom soup, and added spinach. Very yum.
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!
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.