My Mom's Sausage and Rice Casserole Recipe -
  • READY IN ABOUT 2 hrs

My Mom's Sausage and Rice Casserole

Recipe by  

"A delicious sausage and rice casserole with almonds, onions, peppers and dry chicken noodle soup mix. Try it! You'll like it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 30 mins

    1 hr 55 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2003

I just finished making this recipe and it was very good. I did not have any celery and I used 4 cup-a-soup packets, (I did not have the regular size). I also was short on time so I just sauteed the sausage, bell pepper, onion, and almonds on top of the stove. I cooked them until they were good and done and the moisture had evaporated. I drained off the fat, added the rice, soup mix and the water, covered the pot and simmered about 40 minutes. I stirred it every now and then and near the end I just let it sit so the bottom got nice and brown (I used a teflon pot). I don't see why I can't just use chicken flavored Rice-a-Roni next time instead of the soup mix and rice. It was a very flavorful dish.

Most Helpful Critical Review
Nov 13, 2006

I made a short cut to this recipe because I did not have the 2 hrs for baking that it called for. I cooked the rice in the rice cooker, then put the rice in my pan of sausage, noodle mix,etc, mixed it all up, and poured it into a casserole dish and baked for 1 hour. The casserole turned out nice and moist, but, rather least for OUR Cajun mouths. My family asked me specifically NEVER to cook this again. LOL.


45 Ratings

Sep 23, 2005

I have this recipe but its called St Paul's Rice and its an excellent dish to bring to potlucks. I use 2 packs of the dry soup mix for more flavor and bake in a 9 by 13 pan covered with foil.

Jan 10, 2007

My mamaw used to make this for me all the time growing up. It was one of my favorite meals, and I am so happy to have it now. This recipe is five stars with changes, four stars without. First and foremost, for adult tastes, this is far better with hot sausage. Also, once you have all your ingredients together on the stovetop, bring it to a boil and continue boiling for about three minutes, stirring frequently. This reduces the baking time. Next, pour everything into a 9x13 pan and bake uncovered on 350 for about 30 minutes. My rice was tender, and all the liquid was absorbed after 30 minutes at 350. If there are any leftovers, you'll find that this casserole is even better the second day! Thank you so much.

Mar 03, 2003

Excellent. Added an extra package of the dry chix noodle soup mix. Very good and there were no leftovers.

Oct 23, 2008

Excellent recipe. The quantity was skimpy for a family dinner so I bumped up the rice to 1 1/4 cups, water to 5 cups and 2 envelopes soup mix....plenty for a hungry family

Feb 03, 2004

This is a simple and well balanced dish. My family relly enjoys it. It freezes well also.

Dec 05, 2008

What a wonderful surprise! I am so diggin this recipe. My whole family liked this one alot! Next time I am doubling the recipe so there can be leftovers. Thank you (and your mom) for a wonderful dish!


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 619 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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