Chadron Sausage Rice Casserole Recipes

MY MOM'S SAUSAGE & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.
• Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
• Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.

CHADRON SAUSAGE & RICE CASSEROLE

Steps:

• Preheat oven to 350*F.
• Over medium heat, cook sausage with onion, peppers, celery and corn until cooked through in a large frying pan.
• Add remaining ingredients, mix well.
• Pour into 9x12" baking dish (I sprayed mined with non-stick cooking spray).
• Bake 45 minutes to an hour or until rice is done.

CREAMY SAUSAGE & RICE CASSEROLE

Steps:

• Fry sausage; crumble and drain on paper towels.
• Remove all but about 1 tablespoon sausage grease; add onions and mushrooms and sauté till onions are wilted.
• In another pan, melt butter; stir in flour.
• Stir in cream and chicken broth, stirring until thickened.
• Add seasonings to simmering sauce.
• Add the sausage, onions and mushrooms to the sauce.
• Add wild rice mix with package of seasonings to the sauce mixture. (If using plain wild rice mixture, you may want to adjust the dried spices added to the sauce.) Stir well.
• Pour into a greased 1 1/2-2-quart casserole dish.
• Cover and bake for 50 minutes at 350°.
• Remove cover and sprinkle with almonds.
• Return to oven for about 10 minutes to toast almonds.

SAUSAGE & RICE CASSEROLE

Steps:

• Mix all ingredients together in a 9 X 13 pan.
• Bake at 350 degrees for 30 to 45 minutes.
• Sprinkle with shredded cheese as soon as comes out of oven.
• This is good served with a salad and French bread.

HEARTY SAUSAGE & RICE CASSEROLE

Steps:

• Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.
• Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
• Bake at 375°F for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese.
• Tip: For an extra-special touch, substitute 1 package (8 ounces) baby portobello mushrooms, sliced, for the sliced mushrooms.

ITALIAN SAUSAGE & RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Saute sausage, onion and red pepper until sausage is no longer pink and the onion, celery and red pepper has softened.
• Drain off fat.
• Put sausage mixture in a 2 quart ovenproof casserole.
• Stir in rice, soup mix and water.
• Bake, covered, at 325 F.
• for 1 hour.

SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven at 350°.
• Brown sausage in frying pan and pour off grease.
• Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
• In bowl combine rice and soups and then add cooked ingredients.
• Pour into greased Pyrex pan.
• Bake 1 1/2 hours at 350°, stirring occasionally.

SAUSAGE RICE & ZUCCHINI CASSEROLE

Steps:

• In a large bowl, mix ingredients one at a time in this order. Soup, cottage cheese, oregano, salt, garlic powder, rice, sausage and zucchini.
• Pour into a 9x13 pan and press down into the pant.
• Bake at 350 degrees for 45 minutes.
• Sprinkle grated cheese on and bake for 15 minute longer.