Looking for a hearty, comforting dinner that’s both budget-friendly and delicious? This Sausage and Rice Casserole is exactly what you need. I’ve perfected this recipe to create a satisfying meal that combines savory sausage, fluffy rice, and perfectly seasoned vegetables into one convenient dish. It’s become my go-to for busy weeknights when I want something filling that doesn’t require hours in the kitchen.
Ingredients
- 1 pound Italian sausage (sweet or hot, based on preference)
- 2 cups long-grain white rice, uncooked
- 1 medium onion, diced
- 2 bell peppers, chopped (any color)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Remove sausage from its casing and brown it in a large skillet over medium heat, breaking it into smaller pieces as it cooks.
- Once the sausage is browned, transfer it to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
- In the same skillet, sauté onions and peppers until softened, about 5 minutes. Add garlic and cook for another minute.
- Add uncooked rice to the skillet and stir for 1-2 minutes to lightly toast it.
- Pour in chicken broth and diced tomatoes. Add Italian seasoning and black pepper. Bring to a boil.
- Return sausage to the mixture and transfer everything to your prepared baking dish.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, top with cheese, and bake for an additional 10 minutes until cheese is melted and bubbly.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 portions
Recipe Notes
- Don’t peek while the casserole is cooking! Keeping the foil tight helps the rice cook properly.
- For best results, use regular long-grain rice, not minute rice or brown rice, as these have different cooking times.
- Feel free to swap Italian sausage for any other type of ground sausage you prefer.
- The casserole can be assembled ahead and refrigerated for up to 24 hours before baking. You may need to add 5-10 minutes to the cooking time if baking from cold.
- Leftovers stay fresh in an airtight container for up to 4 days and reheat beautifully in the microwave.
- If the rice seems too firm when checking at the end of cook time, add 1/4 cup hot water or broth, re-cover, and cook for an additional 5-10 minutes.
Sausage and Rice Casserole
A hearty, comforting dinner that's both budget-friendly and delicious. This Sausage and Rice Casserole combines savory sausage, fluffy rice, and perfectly seasoned vegetables into one convenient dish.
Ingredients
- 1 pound Italian sausage sweet or hot, based on preference
- 2 cups long-grain white rice uncooked
- 1 medium onion diced
- 2 bell peppers chopped (any color)
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Remove sausage from its casing and brown it in a large skillet over medium heat, breaking it into smaller pieces as it cooks.
- Once the sausage is browned, transfer it to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
- In the same skillet, sauté onions and peppers until softened, about 5 minutes. Add garlic and cook for another minute.
- Add uncooked rice to the skillet and stir for 1-2 minutes to lightly toast it.
- Pour in chicken broth and diced tomatoes. Add Italian seasoning and black pepper. Bring to a boil.
- Return sausage to the mixture and transfer everything to your prepared baking dish.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, top with cheese, and bake for an additional 10 minutes until cheese is melted and bubbly.