Rice Casserole With Sausage Food

SAUSAGE-BROWN RICE CASSEROLE

Steps:

• Cook& stir sausage in Dutch oven until brown; drain.
• Stir in rice, milk, celery, green pepper, onion, soup and mushrooms.
• Pour into ungreased 2 quart casserole and sprinkle with cheese.
• Cook uncovered in 350°F oven until center is bubbly, about 45 minutes.

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.

CREAMY SAUSAGE & RICE CASSEROLE

Steps:

• Fry sausage; crumble and drain on paper towels.
• Remove all but about 1 tablespoon sausage grease; add onions and mushrooms and sauté till onions are wilted.
• In another pan, melt butter; stir in flour.
• Stir in cream and chicken broth, stirring until thickened.
• Add seasonings to simmering sauce.
• Add the sausage, onions and mushrooms to the sauce.
• Add wild rice mix with package of seasonings to the sauce mixture. (If using plain wild rice mixture, you may want to adjust the dried spices added to the sauce.) Stir well.
• Pour into a greased 1 1/2-2-quart casserole dish.
• Cover and bake for 50 minutes at 350°.
• Remove cover and sprinkle with almonds.
• Return to oven for about 10 minutes to toast almonds.

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.

POTATO SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

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.

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.

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.

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.

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°.,