Sausage and Rice Casserole Recipe

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Susan Gardner Modified: March 21, 2022
sausage and rice casserole recipe
Sausage and Rice Casserole Recipe

How To Make Sausage and Rice Casserole

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Prepare a hearty dinner for your family with this sausage rice casserole made with seasonal veggies, sausage, and rice cooked together in one tasty meal.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 1lbchicken sausagesfully cooked
  • 2tbspextra virgin olive oil
  • 1red onionsmall, thinly sliced
  • 2tspgarlicminced
  • 1orange bell pepperlarge, or red bell pepper, ribs, and seeds removed, cut into 1/4-inch slices
  • 1½cupsshort grain rice
  • 3cupschicken broth
  • kosher salt and freshly ground pepper
  • 2earsfresh cornsmall, husks and silks removed, cut into 1-in. rounds
  • cilantro leavesfor serving

Instructions

  1. Preheat oven to 375 degrees F. Pierce sausage all over with the tip of a paring knife.

  2. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add sausage and cook, turning occasionally, until browned for about 3 to 5 minutes. Transfer to a plate.

  3. Add the remaining tablespoon of oil to a skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally until onion is translucent for about 3 minutes.

  4. Season with salt and pepper. Stir in rice, then stock; season again with salt and pepper.

  5. Return sausage to pan and bring the liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid for about 25 minutes.

  6. Let rest 10 minutes before serving. Top with cilantro leaves.

Nutrition

  • Calories: 449.35kcal
  • Fat: 28.15g
  • Saturated Fat: 6.09g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 12.95g
  • Polyunsaturated Fat: 5.78g
  • Carbohydrates: 25.18g
  • Fiber: 3.09g
  • Sugar: 9.27g
  • Protein: 24.74g
  • Cholesterol: 114.26mg
  • Sodium: 1127.30mg
  • Calcium: 110.48mg
  • Potassium: 707.95mg
  • Iron: 2.42mg
  • Vitamin A: 67.37µg
  • Vitamin C: 45.68mg
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