Cheesy Sausage And Rice Casserole Food

CHEESY SAUSAGE/ RICE CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish, set aside.
• 2. Brown sausage, onion, garlic, mushrooms, seasonings together in about 1 tablespoon oil, and drain.
• 3. Combine the rice with the sausage mixture. Add the pimentos.
• 4. Add soups and shredded cheese; stir to mix thoroughly. Pour mixture into greased casserole dish. Bake 25-30 minutes or until casserole bubbles in the center. Remove from oven and sprinkle additional cheese on top, if desired...I didn't. Bake for an additional 5 to 10 minutes. Roughly 40 minutes in all.
• 5. I think you could substitute just about anything in this dish for the mushrooms; if not a fan...it just had an awesome flavor. Make sure you use a flavorful sausage...as I think that is what made the dish wonderful!....Enjoy!

CHEESY SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat the oven to 350° and spray a 7x11 baking dish with a non-stick cooking spray. Set aside.
• In a large skillet, over medium high heat, add water and sausage.
• Cook until sausage is brown on both sides and water is absorbed (add additional water, if needed, 1 tablespoon at a time).
• Add onions to the skillet and continue to cook until onions are tender.
• Sprinkle with seasoning, pepper and red pepper flakes. Stir to combine.
• Pour soup, chicken broth and milk into skillet, stir and cook over medium heat. Bring to a slow boil then add 2 cups of cheese into sausage mixture, stir.
• Add cooked rice into pan, stir and then pour into prepared baking dish.
• Top with the remaining shredded cheese and cover with aluminum foil.
• Bake for 20-25 minutes or until cheese is hot and bubbly.
• Carefully remove from oven and enjoy.

CHEESY SAUSAGE AND RICE

Steps:

• Preheat oven to 400°F.
• Add olive oil to a 15-inch oven-safe skillet over medium heat. Once the oil is hot, add the sausage and sear it on each side until browned, 2-3 minutes on each side.
• Remove the skillet from heat and add the onion, green bell pepper, red bell pepper, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.
• Top with pats of butter (evenly spaced) and the remaining shredded cheddar cheese.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the foil and bake another 20 minutes, or until cheese is hot and bubbly.
• Top with parsley. Salt to taste.

CHEESY SAUSAGE AND RICE CASSEROLE

Steps:

• Prepare rice as directed. In skillet, combine sausage and bell pepper (and onion if using) and fry until sausage is done. Drain.
• In large mixing bowl, combine sausage mixture and rice. Add soups and mix well. If it looks too dry, add a half a soup can of water and mix.
• Lightly spray glass rectangle casserole dish with Pam. Fill bottom of pan with casserole mixture. Place cheese slices over top. Add the rest of the casserole and top with rest of cheese.
• Bake at 350°F for about 20 minutes, or until cheese is completely melted and slightly browned.

SMOKED SAUSAGE AND CHEESY RICE CASSEROLE

Steps:

• Combine sausage, rice, peas, onion, red pepper and cheese sauce; season with salt and pepper. Spoon into a 2-qt. baking dish that has been coated with cooking spray. Sprinkle with cheese. Bake at 375° for 20-30 minutes or until heated through and bubbly.

SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven at 350°.
• Brown sausage in frying pan and pour off grease.
• Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
• In bowl combine rice and soups and then add cooked ingredients.
• Pour into greased Pyrex pan.
• Bake 1 1/2 hours at 350°, stirring occasionally.