Italian Sausage Rice Casserole Food

ITALIAN SAUSAGE RICE CASSEROLE

Steps:

• In a small skillet, cook the sausage, onion and red pepper over medium heat until sausage is no longer pink; drain. Remove from the heat. Stir in the rice, basil, soup, water and 1/4 cup cheese., Transfer to an ungreased 3-cup baking dish. Cover and bake at 350° for 25-30 minutes or until rice is tender. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

SAUSAGE AND RICE CASSEROLE

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
• With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
• Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

ITALIAN SAUSAGE AND RICE BAKE

Steps:

• Cook sausage and onion in large skillet over medium high heat, 3 minutes or until sausage is no longer pink. drain.
• Spoon mixture in 2-quart casserole dish. Stir in cooked rice, tomato sauce, and salt.
• Add zucchini to skillet. Cook 5 minutes or until tender.
• Arrange zucchini over rice mixture,.
• Sprinkle with mozzarella and Parmesan cheese.
• Cover and bake at 350°F for 20-25 minutes.

ITALIAN SAUSAGE & RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Saute sausage, onion and red pepper until sausage is no longer pink and the onion, celery and red pepper has softened.
• Drain off fat.
• Put sausage mixture in a 2 quart ovenproof casserole.
• Stir in rice, soup mix and water.
• Bake, covered, at 325 F.
• for 1 hour.

ITALIAN SAUSAGE & CREAMY RICE HOTDISH

Steps:

• Sautee (brown) first four (4) items and then drain.
• In 9x13 casserole dish, put uncooked rice on bottom.
• Put sausage mixture on top.
• Add two (2) soups spreading on top.
• Add water.
• Bake at 350 degrees for 45-50 minutes.
• Serve and enjoy!

ITALIAN RICE CASSEROLE

Steps:

• In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil. , Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through. , Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers.

ITALIAN SAUSAGE AND BEEF RICE CASSEROLE

Steps:

• In large skillet heat oil. Add both the diced onions and diced green bell peppers along with the minced garlic, and half the salt and pepper and saute until the onions and peppers are soft.
• Add both the Italian sausage and ground chuck and brown until there is no more pink. While browning the meat make the rice to package instructions.
• Drain most but not all of the excess grease. Add the rustic cut tomatoes, beef broth, Worcestershire sauce and soy sauce and the remaining salt and pepper. Bring to a boil and cook for 10-15 minutes.
• Remove half the meat mixture and place in freezer bag to save for another time.
• Pour rice into large serving bowl and pour remaining meat mixture on top. Mix well then serve.

RICE SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain. , In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes., Cover and bake 40-45 minutes or until vegetables are tender. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

ITALIAN SAUSAGE, SPINACH AND RICE BAKE

Steps:

• In a large skillet saute onion and garlic in olive oil until soft.
• Add sausage and cook until no longer pink, breaking up larger pieces if you need to.
• Add in rice, mushrooms, spinach, chicken broth, salt and pepper and cook until heated through.
• Add in the cottage and mozzarella cheese and turn into a greased casserole dish.
• Top with parmesan cheese.
• Bake at 350 for about 30-40 minutes until bubbly and golden on top.

ITALIAN SAUSAGE FRIED RICE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the rice, onion and garlic; cook and stir until onion is tender. Stir in the water, salt and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender., Stir in tomatoes and peas; cover and cook 5-10 minutes longer or until peas are heated through.

MY MOM'S SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.