Lisas Sausage Rice Casserole Food

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.

SAUSAGE & RICE CASSEROLE

Steps:

• Mix all ingredients together in a 9 X 13 pan.
• Bake at 350 degrees for 30 to 45 minutes.
• Sprinkle with shredded cheese as soon as comes out of oven.
• This is good served with a salad and French bread.

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.

LISA'S SAUSAGE-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Cook sausage until brown .Drain grease well.
• Lightly grease a 3-qt. casserole dish. Spread rice evenly in pan. Sprinkle onions, celery, green peppers and water chestnuts over rice. Sprinkle salt and pepper over vegetables. Pour chicken broth and water over vegetables. Spoon sausage on top. Cover and bake at 350 degrees for 30 minutes. Remove from oven and stir well. Cover and bake an additional 30 minutes.

SAUSAGE AND RICE CASSEROLE SIDE DISH

Steps:

• Brown sausage in a heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to prepared dish. Add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender.

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°.,

LISA'S KING'S HAWAIIAN ROLL SAUSAGE BREAKFAST CASSEROLE RECIPE - (4.1/5)

Steps:

• Brown the sausage and drain. Add the sausage back to the skillet and add the cream cheese. Stir until it melts. Set aside. Saute' the chopped peppers in the butter. Add the pico and stir well. Drain. Add the pepper mixture to the sausage mixture and stir well. Add 1 cup of the shredded cheese and combine. Tear the rolls into large hunks and place in a large bowl. Whisk the eggs with the heavy cream and pour over the rolls. Add the sausage mixture to the roll mixture and stir. Stir in 1 cup of the shredded cheese. Pour into 13 x 9 baking dish and add the remaining cup of cheese. Cover with foil and bake 45 minutes at 350 degrees.

SAUSAGE RICE CASSEROLE

Steps:

• In a large skillet over medium heat, cook sausage and onion until the sausage is browned and onion is tender; drain. Add the rice, peppers and soups; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

MY MOM'S SAUSAGE & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.
• Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
• Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.