Sausage And Rice Bake Recipes

Steps:

• In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.

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:

• In a shallow 2 qt casserole, place rice. Set aside.
• In a large skillet, over medium heat, saute sausage, stirring to crumble meat. Drain and discard excess fat. In the same skillet, combime celery, onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent. Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes. Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil. Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes.
• To serve, fluff rice with fork and garnish with pecan halves.

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 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:

• 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.

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:

• 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:

• Drain the tomatoes well, reserving the liquid. Measure the liquid and add tomato juice to make 3 3/4 cups liquid.
• In a large saucepan, add the tomato liquid and bring it to a boil. Stir in the rice, butter and salt. Cover tightly and simmer 20 minutes. Remove from the heat ans stir in the oregano and crushed fennel seed. Let stand, covered about 5 minutes. (Leave uncovered if rice is too moist).
• While the rice is cooking, cut the chicken into chunks. Cook in the oil in a large skillet over medium heat until cooked through about 3-5 minutes. Remove chicken from the skillet with a slotted spoon; add the sausage and green bell pepper. Cook, stirring constantly, until the sausage is cooked through. Remove from the heat, tip the pan and remove the excess fat.
• Add the tomatoes to the skillet with the chicken, mixing well. Spoon the rice into a lightly greased 9x13 inch baking dish. Sprinkle with the mozzarella cheese.
• Add the chicken to the sausage and peppers, and spoon the mixture evenly over the cheese. (The dish can be refrigerated at this point).
• Bake covered in a preheated 350 degree oven for 25-30 minutes. Sprinkle with the swiss cheese, return to the over and bake about 2 minutes more, just until the cheese melts. (If the dish has been refrigerated, bake about 45 minutes before adding the remaining cheese).

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:

• 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.

Steps:

• Heat oven to 375°F. In small saucepan, bring water and butter to a boil.
• In ungreased 2 1/2-quart casserole, combine all ingredients including contents of seasoning packet and boiling water; mix well. Cover.
• Bake at 375°F. for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.