Sausage and Rice Casserole
Discover a delicious way to bring warmth and comfort to your dining table with our easy Sausage and Rice Casserole recipe! Its combination of savory sausage, tender rice, and a blend of vegetables, all topped with melted cheese, makes it a hit with the whole family!
Servings: 6 servings
Ingredients
- 1 pound smoked sausage, sliced (like kielbasa, brats, or other cooked smoked sausage)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 bell peppers, diced (any color)
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes with green chilies, drained
- 1 cup frozen peas
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sharp cheddar cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F.
- In a large skillet, brown the sliced smoked sausage over medium heat until slightly crispy. Remove from the skillet and set aside.
- In the same skillet, add chopped onion, diced bell peppers, and minced garlic. Sauté until the vegetables are softened.
- Add the rice to the skillet and stir to coat with the vegetables.
- Pour in the chicken broth, diced tomatoes, frozen peas, dried thyme, paprika, salt, and black pepper. Bring to a simmer and let it cook for about 5 minutes. Stir in the cooked smoked sausage.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the rice is cooked through.
- Remove the foil and sprinkle shredded sharp cheddar cheese over the top and bake for an additional 5-10 minutes until the cheese has melted.
- Garnish with fresh parsley before serving.
Notes
Storage:
- Store: For leftover Sausages and Rice Casserole, cover or place in an airtight container and refrigerate for up to 5 days. To reheat leftover casserole, place in a microwave-safe dish and heat until warmed through.
- Freeze: Cool completely before transferring to a freezer-safe container and freezing for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.