Recipe by az_starshine
"This is my favorite casserole! It features pork sausage, rice, chicken noodle soup mix and various vegetables. I grew up loving this and now I make it for my husband, who loves it as much as me if not more."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pork sausage, sliced
green bell pepper, chopped
uncooked long grain white rice
1 (4.5 ounce) package
chicken noodle soup mix
My kids (12 & 15) loved this recipe. I made a big mistake, though, I foolishly didn't drain the sausage afer browning--consequently the finished product came out very, very greasy. Also, I didn't cook the sausage for only 5 mins--it was still very pink--which scares me w/pork--I cooked it until it was completely brown. I will definited make this agin.
would make this again - next time i would go ahead and continue to cook everything right in my deep frying pan (for about an hour) - cut down lots of time... just make sure you fry the sausage good enough ...
I have made a very similar recipe for years and handed out the recipe countless times ..my variation doesn't take as much time and will be less salty/less fat as it doubles the recipe and still uses only 1 pound of sausage..I use it as a side dish instead of a main dish.My variation follows: Cook 1 pound of sausage(I like JImmy Dean Sage) in large skillet with chopped onion,bell pepper and celery until sausage is brown..drain off fat. Meanwhile, bring 4 1/2 cups of water to a boil, add 1 cup regular (not minute) rice and 2 packages Liptons Chicken Noodle with white meat soup mix...simmer for 20 minutes. Mix all together, add a jar of chopped mushrooms if desired..its ready to go.
We loved this! Unfortunately, it barely made enough for all of use so next time, I will have to double the recipe. I did add some fresh sliced mushrooms and a little more celery. I don't think it really matters what kind of sausage you use...as long as you know you like it. Will make this again and again. Very EASY recipe!
Although this recipe takes a long time to cook....the prep time is fairly short. It is a wonderful recipe ....my family loved the taste and went back for seconds. One hint though...spray the casserole dish with non stick spray to avoid all the noodles and rice sticking. I will definately make this again.
I made this for Christmas dinner, and prepared it the day before so I wouldn't be stuck in the kitchen all day! Aside from chopping and cooking the sausage, it is such a simple recipe! It was delicious, everyone wanted the recipe!
This recipe is easily converted to make it very quick to prepare, I use 1-2 tbs dry minced onion, substitute sliced waterchestnuts for the celery, add a small drained can of sliced mushrooms and eliminated the green peppers. The first time I made this it stuck to the pan so I greased the pan with shortening and used the browned sausage as the bottom layer, no more sticking.
very easy to make and came out really delicious. we ate every bit of it and I will definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
My Mom's Sausage & Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 449
** Calories from Fat: 261
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a super-simple, comforting winter casserole.
See how to make a top-rated breakfast casserole.
Roasted acorn squash stuffed with spicy sausage and leftover rice.