Sausage and Rice Casserole

Savory sausage, tender rice, and a creamy sauce baked into pure comfort food.

Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Servings: 6

📝 Ingredients

• 1 lb (450 g) ground pork sausage (or Italian/turkey/plant-based sausage)

• 1 small onion, diced

• 3 ribs celery, diced

• 2 cloves garlic, minced

• 2 cups chicken broth (low-sodium if preferred)

• 1 can (10.5 oz) cream of celery soup

• 1 cup long-grain white rice (uncooked; Jasmine works too)

• ½ cup slivered almonds (optional)

👩‍🍳 Instructions

1️⃣ Prep and Preheat

• Preheat oven to 350°F (175°C).

• Grease a 2-quart casserole dish.

2️⃣ Cook the Sausage and Veggies

• In a medium skillet, cook sausage over medium-high heat for 3–4 minutes until mostly browned.

• Add onion, celery, and garlic. Cook 4–5 minutes until vegetables are tender and sausage is fully cooked.

3️⃣ Combine Everything

• In a large bowl, stir together sausage mixture, chicken broth, cream of celery soup, and uncooked rice until well mixed.

4️⃣ Bake

• Transfer mixture to prepared dish.

• Sprinkle with slivered almonds if using.

• Cover tightly with foil and bake 60 minutes.

5️⃣ Rest and Serve

• Remove from oven and let rest 10 minutes before serving so the rice finishes absorbing liquid.

💡 Tips & Variations

• Extra Creamy: Stir in ½ cup sour cream or shredded cheese before baking.

• Vegetable Boost: Add diced bell pepper, mushrooms, or frozen peas to the mix.

• Make Ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to bake time.

If you’d like, I can also give you a no-canned-soup version of this casserole using a quick homemade creamy sauce. That would make it from scratch while keeping it just as easy. Would you like me to do that?