Ranch Sausage And Rice Casserole Recipes

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.

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°.,

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.

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.

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.

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!

Steps:

• Cook sausage in a large skillet over medium heat until golden brown, 5 to 7 minutes. Remove sausage to a plate.
• Pour wine into the hot skillet to deglaze the pan; bring to a boil while scraping the browned bits of sausage off the bottom of the pan with a wooden spoon. Add olive oil, followed by onion and garlic. Saute until onion is soft, about 4 minutes. Add water, lemon juice, and bouillon cube; mix well and bring to a boil. Fold in corn, creamed corn, and rice. Season with pepper.
• Mix well, gently breaking apart the rice. Simmer for 5 minutes. Add sausage and serve.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
• Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

Steps:

• In a large saucepan brown sausage, drain well and crumble. Set aside. In same pan saute onion and celery in 1 teaspoon oil. Mix in carrots and sausage.
• Place uncooked rice in bottom of a 9 x 9 or 3 quart baking dish. Place sausage mixture in baking dish on top of uncooked rice.
• In a medium size bowl mix soup, chicken broth, water, dry ranch mix and salt. Pour over sausage mixture and cover with foil.
• Bake in a 350 degree oven for approximately 50 minutes.

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.