PAULA DEEN CHICKEN CASSEROLE WITH STUFFING RECIPES

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SAUSAGE & RICE CASSEROLE - SOUTH YOUR MOUTH



Sausage & Rice Casserole - South Your Mouth image

A simple casserole recipe made with uncooked white rice and sausage perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing or Rice Stuffing).

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Number Of Ingredients 7

1 pound pork sausage (I use “hot”)
1 medium onion, diced
1 1/2 cups finely diced celery
1/4 teaspoon red pepper flakes (optional)
1 14.5-oz can chicken or vegetable broth
1 10.5-oz can cream of celery soup
1 cup long-grain white rice, uncooked

Steps:

  • Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes then continue cooking until sausage is no longer pink and veggies are starting to become translucent. If your sausage is particularly fatty, drain off some of the fat – I usually don't.
  • Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter.
  • In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated.
  • Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving.

SOUTH YOUR MOUTH: SAUSAGE & RICE CASSEROLE



South Your Mouth: Sausage & Rice Casserole image

A simple casserole recipe made with uncooked white rice and sausage perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing or Rice Stuffing).

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Number Of Ingredients 7

1 pound pork sausage (I use “hot”)
1 medium onion, diced
1 1/2 cups finely diced celery
1/4 teaspoon red pepper flakes (optional)
1 14.5-oz can chicken or vegetable broth
1 10.5-oz can cream of celery soup
1 cup long-grain white rice, uncooked

Steps:

  • Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes then continue cooking until sausage is no longer pink and veggies are starting to become translucent. If your sausage is particularly fatty, drain off some of the fat – I usually don't.
  • Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter.
  • In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated.
  • Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving.

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