Sausage and Rice Casserole

Name: Sausage and Rice Casserole
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 pound pork sausage (I use “hot”); 1 medium onion, diced; 1 1/2 cups finely diced celery; 1/4 teaspoon red pepper flakes (optional); 1 14.5-oz can chicken or vegetable broth; 1 10.5-oz can cream of celery soup; 1 cup long-grain white rice, uncooked

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Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Author : Mandy Rivers | South Your Mouth

rice casserole bake

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound pork sausage (I use “hot”)1 medium onion, diced1 1/2 cups finely diced celery1/4 teaspoon red pepper flakes (optional)1 14.5-oz can chicken or vegetable broth1 10.5-oz can cream of celery soup1 cup long-grain white rice, uncooked

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Instructions

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Step 1

Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes then continue cooking until sausage is no longer pink and veggies are starting to become translucent. If your sausage is particularly fatty, drain off some of the fat – I usually don't.

Step 2

Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter.

Step 3

In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated.

Step 4

Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving.