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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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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 have spicy ground venison , do you think mushroom soup instead of celery would provide enough flavor? Going to add spinach too, gotta add those veggies 😊
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.
Can this be frozen?
Yes, once it is cooked you can freeze it in an airtight container.
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!
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.
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!
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!
Instant rice or long grain?
Hi, Alyssa, what is the asterisk for next to the Cream of Celery soup ingredient?
I was trying to find what the asterick meant, too 🙂
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.
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!
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!
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.
That is great! I always love a good comfort meal! Hope this brings back memories for you! XOXO
hey girl- this looks so yummy! Y’all have a great weekend!