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?