Sausage and Rice Casserole Easy Comfort Food

Sick of scrambling for dinner ideas after a long day? My Sausage and Rice Casserole is here to save your sanity.

It’s creamy, cheesy, and so damn good you’ll wish you’d made a double batch. One rainy evening, I was wiped out, craving something warm and easy—my mom’s old comfort trick. So I tossed this together, and now it’s my weeknight hero.

Not just any Sausage and Rice Casserole. This stovetop-to-oven dish cooks up in about 30 minutes, perfect when you’re starving and short on time.

That night, the rain was pounding, and my kitchen was a disaster. I’d had a rough day—spilled coffee, late for work, you name it. But I found some sausage and rice in the pantry, calling my name. So I started cooking, channeling my mom’s magic. Then the smell hit—rich, savory, love in a pot.

My hubby wandered in, sniffing like a kid after cookies, and my kiddos begged for seconds. That’s when I knew this was a winner. You’ll feel that comfort too.

Why You’ll Love This Recipe

So this Sausage and Rice Casserole grabs you quick. Here’s why it’s a total hit:

• Flavor blast: Sausage and cheese melt into every bite.
• Creamy goodness: That sauce? Love how it pulls it together.
• No fuss: Super easy, even when you’re beat.
• Crunchy peppers: Adds a pop you won’t expect.
• Fills you up: Perfect for hungry nights.

Best Sausage and Rice Casserole Recipe You Need

Now what makes this Sausage and Rice Casserole the best? It’s my twist on mom’s classic, but faster and packed with extras. That rainy night, I was done with bland meals—takeout wasn’t cutting it anymore. So I jazzed up her Sausage Rice idea with peppers and a creamy mix. This version’s rich, satisfying, and beats any boring dinner hands down. You’ll see why it’s my Cheesy Sausage and Rice go-to.

I’ve tried other quick fixes. Frozen dinners? Gross. Plain rice? Snooze. But this casserole? It’s a game changer. My brother stole the recipe after one spoonful. You’ll want it on speed dial too.

Ingredients For Sausage and Rice Casserole

Here’s what you need for this Sausage and Rice Casserole. Everyday stuff. Let’s break it down.

Cooking Base

• 3 tablespoons olive oil, divided: Keeps it smooth. Split it up.
• 2 tablespoons butter: Rich flavor. Don’t skimp.
• ½ cup yellow onion, diced: Sweet little kick. Dice it fine.
• 2 cloves garlic, minced: Bold punch. Mince it fresh.

Main Ingredients

• 11 oz. sausage: Star of the show. Any kind works—see notes.
• 1 ¼ cups white long-grain rice, uncooked: The hearty base. Keep it raw.
• 2 ½ cups chicken broth: Brings it all together. Use good stuff.
• 1 small red bell pepper, sliced: Bright and snappy. Slice thin.
• 1 small green bell pepper, sliced: Fresh crunch. Same deal.

Creamy Mixture

• 10.75 oz. cream of chicken soup: Creamy glue. Canned is fine.
• ¾ cup milk: Smooths it out. Any kind works.
• ½ cup sour cream: Tangy twist. Makes it rich.

Cheese Topping

• 1 cup shredded cheddar cheese: Melty joy. Sharp’s best.

Got it all? You’re ready for Sausage Rice Casserole. Let’s cook.

How to Make Sausage and Rice Casserole (Step-by-Step)

So let’s whip up this Sausage and Rice Casserole. It’s easy. Here’s how we do it.

Step 1: Cook the Sausage

First, heat a big pot on medium. Add 2 tablespoons olive oil. Slice 11 oz. sausage into ½-inch pieces. Toss them in and cook till browned—check the package for time. I rushed this once, and it was raw inside. Now I let it sizzle nice. Then pull them out and set aside. Ready for the next bit?

Sausage sets the tone. That brown crust? Pure Sausage Rice gold.

Pro Tip: Don’t crowd the pot. Then it browns even.

Step 2: Soften the Onions

Next, melt 2 tablespoons butter in that pot. Toss in ½ cup diced onion. Cook for about 5 minutes till soft. I burned them once—bitter mess. So stir often. Then they’re sweet and tender. Smells good already, huh?

Onions build the base. Soft is key for Rice Casserole.

Pro Tip: Medium heat works best. Then no scorching.

Step 3: Add Garlic

Then, toss in 2 cloves minced garlic. Cook for just 1 minute. I overdid it once, and it got bitter. So keep it quick. Now that garlicky kick’s in there. Time to move on?

Garlic’s the secret. Short and sweet keeps it Sausage And Rice perfect.

Pro Tip: Mince it fine. Then it blends right in.

Step 4: Deglaze and Add Broth

Now, splash in 1 tablespoon olive oil. Pour in 2 ½ cups chicken broth. Scrape the pot bottom with a spatula—those brown bits from the sausage? Flavor bombs. I skipped scraping once, and it was flat. Then bring it to a boil. Ready for rice?

This step’s big. Lifts it to Sausage Rice Recipes level.

Pro Tip: Use a good spatula. Then you get every bit.

Step 5: Cook the Rice

Next, add 1 ¼ cups uncooked rice. Stir it in. Bring it back to a boil. Then cover tight and drop to a simmer. Cook for 10 minutes. I peeked too much once, and it was crunchy. So leave it alone. Time for peppers?

Rice needs patience. Makes it Cheesy Rice fluffy.

Pro Tip: Set a timer. Then it’s spot on.

Step 6: Add Peppers

Then, slice 1 red bell pepper and 1 green bell pepper. Toss them in. Don’t stir—I did once, and the rice got sticky. Just pop the lid back on. Cook for 5-10 more minutes—check rice package for total time. Now it’s colorful. Almost done?

Peppers add pop. Keeps it Sausage Casserole Recipes For Dinner fun.

Pro Tip: Slice thin. Then they cook quick.

Step 7: Rest It

Next, turn off the heat. Keep the lid on. Let it sit for 10 minutes. I cut this short once, and rice stuck to the bottom. So wait it out. Then it all lifts free. Ready for creamy stuff?

Resting’s magic. Makes it Sausage And Wild Rice Casserole perfect.

Pro Tip: Don’t peek. Then it steams right.

Step 8: Mix the Creamy Stuff

Then, turn heat to low. Stir in 10.75 oz. cream of chicken soup, ¾ cup milk, and ½ cup sour cream. Mix it good. I rushed this once, and it clumped. So take your time. Now it’s creamy. Cheese next?

Creamy’s the soul. Turns it into Creamy Mushroom Soup vibes.

Pro Tip: Stir slow. Then it’s smooth as silk.

Step 9: Finish with Sausage and Cheese

Now, toss the sausage back in. Sprinkle 1 cup cheddar cheese on top. Stir until it’s melted and hot. I skimped on cheese once—big mistake. So go all in. Then it’s gooey and ready. Time to eat?

This seals it. Makes it Cheesy Sausage And Rice heaven.

Pro Tip: Use sharp cheddar. Then it pops.

Tips for Success

Want this Sausage and Rice Casserole to rock? Here’s what I know:

• Brown sausage good. Pale bites disappoint.
• Don’t stir after peppers. Sticky rice sucks.
• Scrape those bits. Flat flavor’s a bummer.
• Rest the full 10 minutes. Crunchy rice ruins it.
• Mix creamy stuff slow. Lumps kill the mood.

I’ve flopped enough. These keep it awesome.

What to Serve With Sausage and Rice Casserole

This Sausage And Rice pairs up great:

• Green Beans: Crisp and fresh. Love that snap.
• Cornbread: Sweet and crumbly. Total win.
• Salad: Light greens. Cuts the richness.
• Rolls: Soft and warm. Kiddo fave.
• Coleslaw: Cool crunch. Balances it out.

What’s your pick? It loves a buddy.

Nutrition Information & Calories

Here’s the deal on this Sausage Rice Casserole (per serving, about 6):

• Calories: Around 400-450. Depends on sausage.
• Fat: About 25g. Cheese and butter add up.
• Carbs: Around 35g. Rice kicks in.
• Protein: About 15g. Sausage delivers.
• Sugar: Around 3g. Peppers’ natural sweet.

A solid Weeknight Casseroles meal. Want tweaks? Look below.

Variations & Substitutes

Mix up this Sausage And Rice Crockpot Recipes like this:

• Lighter: Cut butter to 1 tablespoon. Still good.
• Spicy: Add ½ teaspoon red pepper flakes. Love that kick.
• Low carb: Swap rice for cauliflower. Minute Rice Casserole Recipes.
• Sausage switch: Use smoked sausage. Smoked Sausage And Rice.
• Cheese twist: Try mozzarella. Melty change-up.

Ever tried a spicy Wild Rice Sausage Casserole? It’s wild.

Serving & Storage Tips

Leftovers

Extra Sausage and Rice Casserole? Store it in an airtight container in the fridge. Good for 3-4 days. My crew rarely leaves any. But it keeps fine if you stash it.

Reheating Tips

Heat the oven to 325°F for 15-20 minutes. Keeps it creamy. Or microwave for 1-2 minutes. Add a splash of broth. Brings back that Sausage Rice Recipes yum.

What Others Are Saying

This Sausage Casserole Recipes For Dinner gets folks buzzing:

• Jess: “Weeknight lifesaver. All gone!”
• Mike: “Ate too much. Worth it!”
• Sara: “Creamy heaven. Wow!”
• Luke: “Best rice ever. More please!”

What’ll you say after your bite?

Sausage and Rice Casserole FAQs

Can I Use Brown Rice Instead?

Yeah, you can. Use 1 ¼ cups brown rice. Cook it longer—about 40 minutes total for Rice Stuffing. Taste’s nuttier. I’ve done it. Just adjust broth if needed.

What Sausage Works Best?

Any kind! I use 11 oz. Italian or breakfast sausage for Breakfast Sausage And Rice Recipes. Smoked sausage adds a twist. Pick your fave. I switch it up sometimes.

Can I Make It Ahead?

Totally. Cook it, cool it, and fridge it for 24 hours. Reheat at 325°F for Sausage And Rice Crockpot Recipes. Saves time. I do it for busy nights.

Why’s Mine Sticky?

Oh, I’ve been there. Stirred after peppers, huh? Don’t next time for Cook Rice. Keeps rice fluffy. Fixed mine that way.

In Conclusion

This Sausage and Rice Casserole is my comfort food MVP. It’s creamy, cheesy, and full of stuff I can’t get enough of. Sometimes the rice sticks. I’ve rushed it once. But that’s why I love it. A Cheesy Sausage And Rice dish that’s easy and so darn good. Perfect for any night you need a lift. Make it. Snap a pic. Tell me all about it.

Drop a comment, pin it on Pinterest, or share it with your pals! I’m pumped to hear your take. Don’t hold back!