Cheesy Sausage And Rice Food

CHEESY ITALIAN RICE WITH SAUSAGE

Steps:

• In a medium saucepan, cook rice according to package directions.
• Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 6 minutes, then season with salt. Add Italian sausage and cook until browned, then add spinach and cook until wilted, 3 to 4 minutes more.
• Add cooked rice and cheeses and stir until well combined. Drizzle with olive oil, squeeze with lemon juice, and season with salt.

CHEESY SMOKED SAUSAGE AND RICE SKILLET

Steps:

• Cut sausage on an angle into 1/2-inch slices.
• Heat a large skillet over medium heat for 2 minutes; add sausage, onions and peppers. Cook, stirring frequently 5-6 minutes or until sausage is lightly browned and vegetables are tender. Add peas and cook 3-4 minutes, stirring occasionally until peas are hot.
• Gently stir in cooked rice, soup, milk and mushrooms if desired; heat through.

CHEESY CHICKEN SAUSAGE AND RICE CASSEROLE

Steps:

• Pre-heat oven to 375 degrees. In a large non-stick skillet that is also oven-safe (if you don't have an oven safe skillet, just transfer everything to an oven-safe baking dish), heat 1/2 tablespoon olive oil. Add in the chicken sausage and saute for about five minutes. Remove sausage from pan and add more oil if needed. Add in onion, red pepper and green pepper and continue cooking until the peppers and onions are tender. Add in garlic and cook for a minute or two longer, or until fragrant. Season everything with salt, black pepper and cayenne pepper. Return the sausage back to the pan. Stir in white rice, then slowly stir in chicken stock. Bring to a boil, reduce heat to a gentle simmer. Add in sour cream and 1/2 cup cheddar cheese and stir to combine. If skillet is oven-proof, sprinkle remaining cheese over the top of the skillet. If skillet isn't oven-proof, transfer mixture to a casserole dish, then top with cheese. Bake for 30 minutes uncovered, or until the cheese is bubbly and the rice is tender.

CHEESY SAUSAGE AND RICE CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees F. Brown sausage and onion together and drain. Cook the rice and combine with the sausage/onion mixture. Add soups and 1 1/2 c. 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 remaining cheese on top. Bake for an additional 5 to 10 minutes.

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!

CREAMY AND CHEESY SAUSAGE CASSEROLE RECIPE

Steps:

• Preheat broiler.
• Over medium heat, cook Italian sausage in oil.
• Remove meat, leaving fat and oil in the pan.
• Cook the mushrooms and garlic in the pan until browned. Remove from heat.
• Add the sausage back in, and stir in cream. Season and simmer for 5 minutes.
• Pour pasta and sauce into a casserole dish.
• Sprinkle shredded mozzarella on top.
• Bake for 5 minutes or until the cheese is bubbly.
• Sprinkle with parmesan cheese, then serve.

CROCK POT CHEESY SAUSAGE SALSA RICE

Steps:

• Mix together all of your ingredients in your crock pot.
• Cover and cook on low for 4-5 hours or high for 2-2.5 hours, stirring occasionally. (It is done when the rice is tender.)

LIGHT CHEESY CHICKEN, SAUSAGE & RICE CASSEROLE

Steps:

• In a large skillet over medium heat and sprayed with non-stick spray, saute the sausage for 1-2 minutes on each side until browned. Remove from the pan and set aside. Add the onion, garlic, red pepper and chicken and cook for 5-6 minutes, or until the chicken is no longer pink in the center. Remove from the pan and set aside.
• Add the butter to the pan and heat until melted. Whisk in the flour and cook for 1-2 minutes or until browned. Gradually add in the milk, whisking with each addition until smooth. Add the cumin, paprika and salt and cook for 3-4 minutes or until thickened. Stir in the sour cream and cheddar until melted. Add the sausage, chicken mixture, brown rice and broccoli. Cook for an additional 5 minutes until heated through. Serve immediately.

EASY SAUSAGE AND RICE

Steps:

• Brown sausage, green pepper, onion and celery. Drain well.
• Add water, rice, salt and pepper and bring to a boil.
• Reduce heat, cover and simmer 15-20 minutes until rice is tender.
• Remove from heat and allow to rest 10 minutes.
• Enjoy.

PORK SAUSAGE AND RICE SKILLET DINNER

Steps:

• Pour the oil into the bottom of a large skillet heated on medium-high. Swirl it around until the pan is well coated.
• Add the pork sausage to the skillet and break it up. As the sausage browns, turn the heat down to medium-low.
• If there is excess oil after the sausage browns, drain all but a tablespoon because you need some oil to help cook the onions and add flavor.
• Add the onions and garlic. Sauté until the onions are translucent.
• If you want to add the sliced zucchini, add it now. Sauté for about 5 minutes.
• Stir in the tomatoes. Mix well.
• Add the rice, water, salt, and pepper. Stir. Turn the heat down to low.
• Cover and continue to cook for about 20 minutes or until the rice is tender.
• Serve hot.

CHEESY VEGETABLE, TURKEY SAUSAGE AND RICE CASSEROLE

Steps:

• Add rice and chicken broth to a small saucepan then bring to a boil. Place a lid on top then turn heat down to low and simmer for 10 minutes (broth should just barely be bubbling.) Remove pan from heat then let sit with the lid on for 5 minutes. Fluff with a fork then set aside.
• Meanwhile, brown sausage in a large, 12" skillet over heat that's just a touch above medium. Once cooked, remove sausage to a plate then set aside.
• Add a drizzle of extra virgin olive oil to the skillet then add bell pepper and shallot or onion, season with seasoned salt, and then saute until vegetables begin to soften, 5 minutes. Turn heat up slightly then add zucchini and sweet corn, season with more seasoned salt, then continue to saute until all the vegetables are tender, 5-6 more minutes. Add garlic then saute for 1 more minute. Turn the heat down slightly and/or add more extra virgin olive oil at any point. Taste vegetables then add more seasoned salt if necessary, and then set aside.
• Add flour to another small saucepan then whisk while adding milk to get rid of any lumps. Turn heat to medium then whisk until milk is thickened and bubbly, 1-2 minutes. Remove pan from heat then add 3/4 of the shredded cheese and stir until smooth. Taste and add salt if necessary.
• Add cooked rice, sausage, and cheese sauce to the skillet with the vegetables then mix until well combined. Scoop mixture into a nonstick-sprayed 9x11" baking dish (or similar sized baking dish) then top with remaining shredded cheese and broil until top is golden brown. Sprinkle with fresh basil, if using, then scoop onto plates and serve.

ONE-SKILLET CHEESY SAUSAGE, RICE, AND CAULIFLOWER CASSEROLE

Steps:

• Coat a large ovenproof skillet with cooking spray. Heat pan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add sausage and cook 3 minutes or until lightly browned. Add 2 cups chicken stock, rice, salt, and pepper; bring to a boil. Reduce heat to medium-low, and cook 30 minutes or until rice is almost tender. Stir in cauliflower; cover and cook until cauliflower and rice are tender, about 5 minutes.
• Preheat broiler to high. In a small bowl, whisk together remaining 1 cup chicken stock and flour. Stir stock mixture into rice mixture. Increase heat to medium-high and bring to a boil; boil until sauce thickens, about 2 minutes.
• Sprinkle cheese over rice mixture. Broil until cheese melts, 1 to 2 minutes. Garnish with parsley, if desired.
• Serving size: about 1 cup

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 & RICE ONE SKILLET MEAL

Steps:

• Heat a large skillet over medium-high heat. Add butter and olive oil until melted.
• Add the sliced smoked sausage and cook for about 5 minutes until sausage begins to brown.
• Add the broccol and cover. Reduce heat to low and cook about 5 minutes more - stirring occasionally.
• Add the cooked rice, garlic powder and onion salt to the skillet.
• Stir well.
• Add the shredded cheese - stiring well until the cheese is melted.
• Remove from the heat and serve warm.

CHEESY SAUSAGE AND RICE

Steps:

• Boil the rice.
• In the meantime, brown up the sausage, drain and add the can of cream of chicken.
• Put rice in a bowl scoop a spoonful or two of the sausage mixture over the rice.
• Add cheese to your desire!
• Eat!

SAUSAGE CASSEROLE RECIPE

Steps:

• Preheat an oven to 180°C (355 °F).
• In a frypan over medium heat, brown the sausages on each side.
• Remove the sausages from the frypan and cut them into bite-sized chunks.
• In the same frypan, add the butter.
• Once the butter has melted, add the onion, garlic, and carrots. Cook until the onions are translucent or softened.
• Add the cornstarch and mix in well.
• Gently pour in the beef stock while continually stirring. Also, add the thyme, bay leaf, and Worcestershire sauce.
• Return the sausages to the pan and simmer for 5 minutes. Season to taste with salt and pepper.
• Place the sausage mixture into a large casserole dish and cover with foil. Cook in the oven for 40 minutes.
• Meanwhile, combine the rice, eggs, cheddar cheese, and a pinch of salt and pepper.
• Pull the sausages out of the oven and discard the bay leaf. Top with the rice mixture.
• Cook in the oven for 20 minutes or until the top is browned.
• Serve & 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.

SAUSAGE CHICKEN WITH CHEESY RICE

Steps:

• Cook the meat: In a large skillet heat the olive oil over medium high heat and add the chicken and sausage. Cook until the chicken is no longer pink. Add onion and garlic and continue cooking until onion is translucent.
• Cook rice mixture: Add rice, tomatoes, chicken broth and heavy cream to the skillet. Stir well. Season with salt and pepper. Bring to a boil then reduce heat to low. Cover and cook for about 15-20 min or until the rice is done.
• Finish and serve: Stir in the cheese and green onions. Garnish with parsley if preferred, and serve.

CHEESY SAUSAGE AND RICE BAKE

Steps:

• Cook the sausage, crumble, and drain.
• Combine cooked rice and 1 1 /2 cups of the cheese.
• Spread into a buttered 2 quart casserole dish.
• Sprinkle sausage over rice.
• Combine rest of the ingredients except for a half cup of cheese.
• Pour over the sausage. Sprinkle with 1 /2 cup cheese over on top of everything. Bake at 350 for 40 - 45 minutes.,
• Cover loosely with foil while baking.

KETO CHEESY CAULIFLOWER RICE WITH SAUSAGE

Steps:

• Add the ground sausage to a skillet, and saute until completely browned. Drain any excess fat, and set aside.
• To the same skillet, add the butter and riced cauliflower over medium heat. Cook until the cauliflower has just begun to soften.
• Stir in the cream cheese until completely melted.
• Add the heavy whipping cream and stir in the shredded cheddar cheese until melted and combined.
• Mix in the ground sausage as well as salt and pepper to taste.
• Garnish with green onions and serve.

CHEESY BROCCOLI AND RICE SKILLET CASSEROLE WITH CHICKEN SAUSAGE

Steps:

• Heat a large skillet over medium heat. Brown sausage pieces, about 5 minutes. Remove from the pan.
• Add olive oil to the pan and sauté onion, mushrooms, and garlic cloves until tender. Mix in salt, pepper, oregano, and thyme. Add rice and toss to combine.
• Stir in cream of chicken soup and chicken broth and bring to a boil. Set broccoli on top of the mixture, cover, and reduce to a simmer. Cook undisturbed for 18-20 minutes or until most of the liquid has been absorbed.
• Stir well and top with cheddar cheese. Serve immediately.

INSTANT POT SAUSAGE AND RICE

Steps:

• Put pressure cooker on saute and add olive oil. Then slice sausage into half moon pieces. Put these and your diced onion into your pressure cooker.
• Cook just until sausage is lightly browned on the outsides. Then turn pot off. Add 1/4 cup of your broth into your pot and scrape with a wooden spoon to get any stuck on pieces off = deglazing your pot.
• Sprinkle in all of your seasonings and your frozen vegetables.
• In a bowl whisk together the remaining broth with your can of cream of mushroom soup until smooth, pour this into your pot.
• Stir all contents together.
• Sprinkle uncooked rice on to the top but DO NOT STIR. Just gently push down so it is submerged into the liquid.
• Put lid on, close steam valve and set to high pressure for 9 minutes. Then allow to naturally release steam for 3 minutes before letting out remaining steam with a quick release.
• Add in 1/2 of your cheese and stir gently into rice casserole. Allow to rest with lid off so it thickens for 10 minutes. Top with remaining cheese and place lid back on for 5 minutes so cheese melts. (even if you don't add extra cheese, let it sit for at least 10 minutes with lid off to thicken up)
• Serve and enjoy!

CHEESY SAUSAGE AND RICE

Steps:

• Prepare rice, and pan-fry sliced sausage simultaneously.
• Mix in pretty dish and sprinkle with cheese.