Cheesy Sausage and Rice Casserole

Here’s a hearty and comforting recipe for Cheesy Sausage and Rice Casserole—simple, cheesy, and perfect for a weeknight meal.

Ingredients (serves 4–6)

• 1 cup uncooked long-grain white rice
• 2 cups chicken broth (or water)
• 1 lb (450g) sausage (Italian, smoked, or breakfast sausage), sliced or crumbled
• 1 small onion, diced
• 1 bell pepper, diced (optional)
• 2 cloves garlic, minced
• 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup milk
• 1 tsp paprika (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. Cook Sausage:
   In a skillet over medium heat, cook sausage until browned and cooked through. Remove and set aside. Drain excess fat if needed.
3. Cook Vegetables:
   In the same skillet, sauté onion, bell pepper (if using), and garlic until soft, about 3–4 minutes.
4. Combine Ingredients:
   In a large bowl, mix cooked sausage, sautéed vegetables, uncooked rice, chicken broth, cream of mushroom soup, milk, 1 cup cheese, paprika, salt, and pepper. Stir until well combined.
5. Bake:
   Pour mixture into the prepared casserole dish. Cover with foil and bake for 35–40 minutes, or until rice is tender.
6. Add Cheese:
   Remove foil, sprinkle additional cheese on top, and bake uncovered for another 5–10 minutes until melted and bubbly.
7. Serve:
   Garnish with fresh parsley if desired and serve hot.

💡 Tips:

• You can add vegetables like broccoli, peas, or mushrooms for more nutrition.
• For a richer flavor, use a mix of cheddar and mozzarella or smoked gouda.
• If using precooked rice, reduce the liquid to 1 cup and bake uncovered for 25–30 minutes.

I can also give you a one-pot version that cooks entirely on the stovetop for even easier cleanup. Do you want that version too?