Rice and Sausage Casserole

Bring comfort food to the next level with this hearty and flavorful Rice and Sausage Casserole, a true crowd-pleaser perfect for family dinners or potlucks. Featuring savory Italian sausage, fragrant garlic, and aromatic thyme, this dish combines tender white rice and creamy mushroom soup for a satisfying, one-dish meal. The melted cheddar cheese and vibrant pops of peas add richness and texture, while a golden, lightly-baked crust pulls everything together. Quick to prep and oven-baked to perfection in under an hour, this casserole is as convenient as it is delicious. Garnished with fresh parsley, it’s a warming, wholesome option that’s sure to become a household favorite!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage (mild or spicy, casings removed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 cups white rice
• 2.5 cups chicken broth
• 1 10.5-ounce can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 0.5 teaspoons dried thyme
• 0.5 teaspoons paprika
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the sausage and break it into small pieces as it cooks. Cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.

Step 3

In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the uncooked rice to the skillet and stir well to coat it in the oil and aromatics.

Step 5

Pour in the chicken broth and bring to a gentle simmer. Stir occasionally for 1-2 minutes, ensuring the rice doesn’t stick to the bottom.

Step 6

Remove the skillet from heat and stir in the cream of mushroom soup, shredded cheddar cheese, dried thyme, paprika, salt, and black pepper until well combined.

Step 7

Add the browned sausage and frozen peas to the mixture, stirring gently to distribute the ingredients evenly.

Step 8

Transfer the mixture to the prepared casserole dish and spread it out evenly. Cover the dish tightly with aluminum foil.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the liquid has been absorbed.

Step 10

Remove the foil and bake for an additional 5 minutes to lightly brown the top, if desired.

Step 11

Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley, if using, and serve warm.

Nutrition Facts

Serving size	2025.4 grams (2025.4g)

Amount per serving	% Daily Value*
Calories	2775

Total Fat 183.90g	236%
Saturated Fat 69.60g	348%
Polyunsaturated Fat 7.20g
Cholesterol 454mg	151%
Sodium 9335mg	406%
Total Carbohydrate 135.10g	49%
Dietary Fiber 13.00g	46%
Total Sugars 23.50g
Protein 135.50g	271%

Vitamin D 85IU	427%
Calcium 1291mg	99%
Iron 12mg	64%
Potassium 2638mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 19.8%

Carbs: 19.7%