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On the Go Casserole

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Kathy Fick

The sausage, olives, corn, stewed tomatoes, mushrooms and cheese enhance and complement each other very well in this hearty casserole. The rice completes this meal that can be enjoyed at picnics or potlucks.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1138 mg
  • 46%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 2 quart casserole dish, combine the sausage, black olives, green olives, corn, tomatoes, mushrooms, cheese and rice. Mix all together well.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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I liked this a lot and my husband asked for seconds. The olives really make this dish. Don't be afraid to try this dish if you are not a big olive fan. If I had told hubby there were olives in it -- he probably would have turned up his nose. I didn't have mushrooms to add and I used the smoked sausage I had on hand. I threw in a pinch of summer savory and shake or two of seasoned salt. I also added about half an onion - diced - to the sausage as I sautéed it. But I don't think any of my minor alterations changed the dish much. For a casserole, this is unique in that it is not heavy on a sauce or gravy so the subtle flavors really sparkle.


Great recipe with such a unique combination of flavors. I used turkey sausage and cooked it with chopped onion, celery, basil and parsley. I left out the mushrooms and next time I will leave out the corn (corn did not go well with this dish). Instead I will add some green or red pepper.


Change hot sausage to mild Italian sausage, and doubled the mushrooms.