Sausage and rice casserole is such a cozy fall dish. My family loves this easy meal because it is so hardy and delicious, even the little kids eat this up with no problems. A great dessert to eat with this meal is Pumpkin Crunch Cake.
Sausage and Rice Casserole
This is a crowd pleaser! Every time I make this my family eats it so fast and always ask for me to make it again. I hope you enjoy!
Ingredients
- 1 lbs sausage
- 1 yellow onion (diced)
- 2 celery stalks (finely diced)
- 14 oz chicken broth
- 1 can cream of celery soup
- 1 cup uncooked rice
- 3/4 cup cheddar cheese
Instructions
- Preheat oven to 350 degrees
- brown and crumble sausage in skillet once starting to brown add onion and celery cook until the sausage is no longer pink.
- In a separate bowl mix together broth, cream of celery soup, rice, and cheese.
- Pour sausage, onion and celery into broth mixture
- pour everything in to a casserole dish and cover tightly with tin foil
- Bake 1 hour at 350
- Remove from oven, remove cover and let sit for 10 mins, then enjoy!
8 Responses
Hi Heather! I am banned for a lifetime from You Tube, so it is great to talk to you here! I am 59, and Catholic (practicing! Ha ha) for three years now! For some great, old fashioned recipes, and tied to the liturgical counter, check out the recipes at catholicculture.org. You will not be disappointed! They had a recipe that I cook by heart now. I could not find it listed, but it uses sausage.
As an experienced cook, you will be able to adjust this. It is sausage and cabbage soup, with or without sour cream folded in at the end. Very tasty with sausage and warm; and the cabbage tastes so mild, that your kids might eat it, as there is so much meat flavor. Sorry that I could not find it listed on their recipe list, but it did come up as a feast day recipe. I can’t remember which, as I cooked it later. Perhaps it is in one of the recipes listed under “Menu.”
From memory: half a pound Italian sausage added to sweated one onion and one red pepper, chopped. I like them all in the pot together for some time to get them a smoky taste. Then add three cups of water and a meat bullion cube, or 1.5 cups water and 1.5 cups broth. Add three cups shredded green cabbage, salt and pepper to taste, and then let it sit on the stove for 45 minutes, with just an occasional stir. Really, it is so quick and easy to prepare this soup! Add half a cup of sour cream at the end of 45 minutes. Ihave de eloped a taste for sour cream,so this also makes for a very happy Fall flavored, warm meal.
Heather, I started watching your channel when I realized I just looked at men’s political and Catholic issues and religious teaching channels. I never married, but feel so blessed by your channel and your sharing. I then followed What Laura Likes and occasionally a few others. It is good for the balance to watch your videos. Or digital uploads, Iguess.
Love your kids, especially your youngest boy. What a sweetheart! I was a bit worried about your second boy being a bit quiet, but then I saw him happy on a breakfast video, and stopped worrying. Anyway, may the Good Lord help you look into all your children’s hearts, to see what they need. I include you and your family in my prayers quite often, Heather!
I have a lot of issues, but would love a general prayer, especially that Ilose some weight so I can be less afraid of Covid and more active to share with more people. Thank you, Heather! Carol
I meant to write Liturgical calendar, not counter! Oh please wipe away my last name on that post, because Itey to keep myself hidden on the internet. Thank you for your help in this!
Hi Heather! Do you use minute rice or long grain? Thanks – looks yummy!
Long white rice:)
This was SO good! Super cozy and wintery meal! I was hesitant at first and did not have the cream of celery soup – but I subbed it for cream of cheddar and, OmyGoodness! The entire pan was gone in one sitting with my family! I will definitely be making this again!
Made it last night! Checked all the boxes: tasty, satisfying, and easy to prepare! Thanks for this one. It’s a great weeknight recipe.
Our family loves this! It’s become a staple on our meal plans. Thanks for sharing.
This was so good! Thank you so much. I made a double recipe, and it fit perfectly in a 10×15 pan. It is a new favorite around here!