Tasty Sausage Rice Casserole Recipes

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 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:

• Cook rice as directed on package; set aside.
• If sausage comes in links, cut into bite-size pieces. In a large skillet, brown the sausage, stirring constantly to keep separated into pieces. Remove sausage and keep warm.
• Saute onion in the same pan; add garlic when onion is almost translucent and cook 1 minute more. Drain off the fat; add cooked rice and sausage and mix thoroughly.
• Place the mixture into a 2-qt. casserole dish; cover with V-8.
• Cover and bake in a preheated 350º oven for 40 minutes.

Steps:

• Gently fry the sausage in a large pan (a wok is good) in the olive oil until cooked through and golden brown.
• Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic untill softened. After 5 mins or so add the peppers, mushrooms and sundried tomatoes, cook for a further few mins then return the sausages to the pan.
• turn the heat up high, add the red wine and cook for a few mins to reduce slightly.
• Add the passata, sugar, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
• Season to taste if liked and serve with fluffy rice, crusty bread or with pasta. Try with any other veg in you like.

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 to 350°. In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake 25-30 minutes or until heated through.

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:

• 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.