Italian Sausage and Rice Casserole

5 from 6 votes

Italian Sausage and Rice Casserole

Italian sausage, rice, peppers, and onion bake in a creamy mushroom sauce for a simple one-dish dinner. Ten minutes of prep, no pre-cooking, and the oven handles the rest!

Course Dinner

Cuisine Italian

Keyword easy sausage and rice casserole, one pot sausage and rice meal, sausage and rice casserole

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings people

Calories 418kcal

Author Blair Lonergan

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 9x13-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.

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