Italian sausage, bell peppers, onion, and rice bake together in a creamy mushroom sauce for a complete dinner in one dish. With just 10 minutes of prep and no pre-cooking, this dump-and-bake casserole is one of the simplest weeknight meals you can make!
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Before You Get Started
This casserole is about as straightforward as dinner gets, but a few things will help you nail it on the first try.
- Use long-grain white rice. This recipe is tested for long-grain white rice only. Brown rice, instant rice, and wild rice all require different liquid amounts and cook times.
- Start with fully cooked sausage. Pre-cooked Italian chicken sausage keeps the dish lean and easy. If using raw sausage, brown it first or add it at the start (see “How to Make” section for details).
- Cover the dish tightly. The rice needs trapped steam to cook through. Use a snug foil seal, doubling up if your dish doesn’t seal well.
How to Make Sausage and Rice Casserole
The beauty of this recipe is that everything goes into one dish. No boiling the rice, no browning the sausage, no extra pots to wash. Here’s how it comes together:
Step 1: Make the Sauce
Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray.
Add water (or chicken broth for more flavor), condensed cream of mushroom soup, Italian seasoning, salt, garlic powder, and black pepper to the dish. Whisk until the mixture is completely smooth.
⇢ Swap the soup if needed. Cream of chicken, cream of celery, and cream of onion all work well here. Golden mushroom soup is another option if you prefer a deeper, less creamy sauce.
Step 2: Add the Rice and Vegetables
Stir in the uncooked long-grain white rice, drained diced tomatoes, diced bell pepper, and diced onion. Make sure everything is evenly distributed in the dish.
It will look like a lot of liquid at this stage, but the rice absorbs it as the casserole bakes, creating a creamy, risotto-like texture.
Step 3: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 35 minutes. The tight seal is important because the steam is what cooks the rice.
Step 4: Stir in the Sausage
Remove the dish from the oven, peel back the foil, and stir in the sliced sausage. Since the sausage is already fully cooked, it only needs enough time in the oven to warm through and mingle with the other flavors.
Cover the dish again and return it to the oven for 20 to 25 more minutes.
→ Sausage Note: I use Aidell’s Italian Style Smoked Chicken Sausage, but smoked sausage, kielbasa, andouille, or sweet Italian pork sausage all work well here. Any fully cooked variety can be sliced and added at this step.
⇢ Using raw sausage? Brown it in a skillet first, then stir it in at this step. You can also add raw sausage at the beginning with everything else so it cooks through with the rice. Just know the dish will be greasier. Italian turkey sausage is a leaner option.
Try it another way
If you love Italian sausage with peppers and onions, my Italian Sausage and Peppers is the classic stovetop version.
Step 5: Check the Rice and Serve
Give the casserole a stir and taste the rice. If it’s tender and most of the liquid has been absorbed, you’re done.
If the rice is still firm, cover the dish and bake for another 10 to 15 minutes. A splash of water or broth can help if the casserole looks dry but the rice isn’t quite there yet.
Let it rest for a few minutes before serving. Garnish with fresh basil if you’d like.
What to Serve Alongside
This casserole already includes rice, vegetables, and protein, so you really just need something light on the side. A simple green salad with my Red Wine Vinegar Dressing or my Lemon Vinaigrette is always a great choice.
Here are a few other options that match the effort level of this dinner:
I love this recipe its a family fav and so easy to make
– Alisha
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat: Cover and bake at 350°F for 15 to 20 minutes, or microwave individual portions for 1 to 2 minutes. Add a splash of broth or water before reheating to keep the rice from drying out.
Freeze: This casserole can be frozen for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the refrigerator overnight before reheating. The rice texture may soften slightly after freezing, but the flavor holds up well.
Make ahead: You can assemble the casserole (without the sausage) up to a day in advance. Keep it covered in the refrigerator and let it come to room temperature for about 30 minutes before baking. Add 5 to 10 extra minutes of baking time if it’s still cold.
Cooking for two? Cut all the ingredients in half and bake in an 8-inch square pan. The timing stays the same.
Frequently Asked Questions
Do you have to brown the sausage before adding it to the casserole?
Not if you’re using fully cooked sausage, which is what this recipe calls for. Fully cooked Italian chicken sausage just needs to be sliced and stirred in halfway through baking.
If you’re using raw sausage, browning it in a skillet first is recommended. It removes excess grease and gives the sausage better flavor and texture. You can also add raw sausage at the beginning of the bake time, but the finished dish will be greasier.
Can I use a different type of rice?
This recipe is tested for long-grain white rice. Other varieties like brown rice, jasmine rice, instant rice, and wild rice all absorb liquid differently and need different cook times. If you want to try jasmine rice, it should work with a slightly longer bake time (plan on the full 15 extra minutes). Brown rice and instant rice are not recommended without significant recipe adjustments.
Can I make this in a slow cooker?
It hasn’t been tested in a slow cooker, but it should work. Try cooking on high for about 2 to 2.5 hours or on low for 4 to 5 hours, adding the sausage about halfway through. Keep an eye on the rice so it doesn’t overcook and turn mushy. The texture may be softer than the oven version.
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Italian Sausage and Rice Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 ¼ cups water (or low-sodium chicken broth)
- 1 (10.5 ounce) can condensed cream of mushroom soup (I use Campbell's Heart Healthy variety)
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup uncooked long-grain white rice
- 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained
- 1 sweet bell pepper (any color), diced
- 1 small onion, diced (about 1 cup total)
- 12 ounces fully cooked Italian sausage, sliced into rounds (I use Aidell’s Italian Style Smoked Chicken Sausage)
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Add water, cream of mushroom soup, Italian seasoning, salt, garlic powder, and pepper to the prepared dish. Whisk until completely combined and smooth.
- Stir in the uncooked rice, drained diced tomatoes, bell pepper, and onion. Spread everything evenly in the dish.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove from the oven, stir in the sliced sausage, and cover again. Return to the oven and bake for 20 to 25 more minutes.
- Give the casserole a stir and check the rice for doneness. If the rice isn’t completely tender, cover and continue baking for 10 to 15 more minutes, or until most of the liquid is absorbed and the rice is done.
- Let rest for a few minutes. Garnish with fresh basil, if desired. Serve warm.
Notes
- Rice: Use long-grain white rice only. Brown rice, instant rice, and wild rice require different liquid amounts and cook times and are not recommended for this recipe.
- Sausage: This recipe is designed for fully cooked sausage. I use Aidell’s Italian Style Smoked Chicken Sausage, but smoked sausage, kielbasa, or any other pre-cooked variety will work. If using raw Italian sausage, brown it in a skillet first to remove excess grease, or add it to the dish at the beginning of the bake time (expect a greasier result). Italian turkey sausage is a good leaner option for raw sausage.
- Cream soup swap: Cream of chicken, cream of celery, and cream of onion all work in place of cream of mushroom. Golden mushroom soup is another option for a less creamy, deeper-flavored sauce.
- Cover tightly: A tight foil seal is essential. The trapped steam cooks the rice. If your dish doesn’t seal well, double up on the foil.
- If the rice is still firm: Cover the dish and continue baking for 10 to 15 more minutes. Add a splash of water or broth if it looks dry.
- Cooking for two: Cut all ingredients in half and bake in an 8-inch square pan. The timing stays the same.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F for 15 to 20 minutes, or microwave for 1 to 2 minutes. Add a splash of broth before reheating to keep the rice moist. Freeze for up to 3 months.
- Broth option: Swap the water for low-sodium chicken broth for extra flavor in the rice.
Nutrition
Originally published in October, 2018, this post was updated in May, 2026.
I prefer to use brown rice. Do you know if this changes the cook time?
Hi, Zhalih! Yes, brown rice requires about twice as long to bake as regular long grain white rice. I don’t know the exact timing since I haven’t tested this recipe with the brown rice, so if you decide to prepare it with the brown rice be sure to keep your eye on it so that you know when it’s done. 🙂
I want to try this recipe with instant white rice. What changes would you recommend for cook time, ECT?
Hi, Lee! Here’s an example of a dump-and-bake recipe that I made using instant white rice: https://www.theseasonedmom.com/dump-bake-aloha-chicken-rice/
The instant rice will obviously cook faster, but it also absorbs less liquid. So you’ll need to adjust the cooking time and the liquid ratio.
I haven’t tested this recipe with the instant rice, but I would first try leaving all ingredients the same, but using 1 1/2 cups of instant rice total. Bake the dish at 425 degrees for a total of about 30 minutes. Stir in the sausage about halfway through.
Really, just keep an eye on it so that you will know when the rice is tender and it doesn’t get overbaked. Hope that helps!
I definitely needed the extra 15 minutes using Jasmine rice rice, a convection oven, and Golden Mushroom. Note for anyone who prefers the taste of condensed Golden Mushroom to Cream of Mushroom (as I do): This substitution works well, but at the cost of the purported risotto-like creaminess (as I expected TBH). The casserole wasn’t dry, but it wasn’t creamy, either, which was fine by me. 🙂 I’ll be making this again and again, I’m sure, bc it’s a formalized (and therefore reliable) version of something I’ve been making by eyeball for years, with varying results.
Thank you so much for the feedback, Mel! We’re happy to hear you enjoyed the recipe.
Can this be made in a crockpot?
Hi, Susan! Yes, I think it could. I haven’t tested it myself, but I would guess that you would need about 1.5 – 2.5 hours on HIGH or 3-5 hours on LOW in the slow cooker. Just be sure that you keep an eye on it because you don’t want to overcook the rice and have it mushy. Hope that helps, and enjoy!
I love this recipe its a family fav and so easy to make
That’s awesome! Thanks, Alisha!
Could this be made in instant pot
I’m not sure, Nicole! It probably could, but I’ve never used the IP for rice, so I wouldn’t know what setting to advise.
This turned out. I used raw Italian sausage but just took it out of the casing and cooked it first. Then added it halfway through as well. I also used golden mushroom condensed soup instead of a creammof soup because we are dairy free! Turned out great!
Thanks, Kristin! Your suggestions are great for a dairy-free version. Good idea to pre-cook the raw sausage, too. Thanks again for the tips, and I’m so glad that you enjoyed the meal!
Tasted like someone chewed the casserole and spat it into my bowl.. Followed directions to a T. Good idea but would taste better with more flavour. Next time will add garlic, broccoli, and reduce the water content.
Thank you so much for sharing this recipe! I made it tonight for dinner & I’d definitely make it again!
I omitted the bell pepper. I used cream of chicken instead of mushroom (it’s what I had on hand) + a can of crushed Italian tomatoes. I cooked my Italian sausage about 3/4 thru (together with the chopped onions). I added salt, pepper, garlic, fresh basil & Italian seasoning – it was so easy! I sprinkled freshly grated parm cheese on top … yum!! Thx again!
*I am rather lacking in skills for cooking. I can bake like crazy, but cooking is just not my gig. This recipe was easy, kinda fun to put together, and even my hubby said “it’s pretty good.” This recipe is a winner!*
Thank you! I’m glad that it was an easy option for you to prepare — even if you prefer baking. 🙂 Thanks for taking the time to come back here and leave a note, too!
We don’t like mushrooms, is there another cream soup you’d recommend?
Hi, Sue! Sure, you can use just about any other flavor that you like. Good options include cream of celery, cream of onion and cream of chicken. Enjoy!
Wow, Blair, this recipe was a hit in our house! I used uncooked bison sausage and added 6 oz tomato sauce that I had left over from another recipe, thereby decreasing the water to 1/2 cup from 3/4 cup. It came out bubbly with the rice perfectly cooked. My family added shredded cheddar cheese on top when serving, and they ate second helpings! Definitely saving this recipe for future dinners. Thank you!
Yay! You can’t beat an easy dinner that the family can all agree on. 🙂 Thanks for taking the time to come back here and leave a note, Amy!
Awesome receipes
Thanks, Gina!
Great idea for a recipe, but I cooked my raw Italian sausage most of the way to avoid the oiliness, and added the peppers only halfway through cooking time to retain their great colours. It was a hit!
Thank you, AJ!