My Mom's Sausage and Rice Casserole

32 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 55 m
Corrie Sasser
Recipe by  Corrie Sasser

“A delicious sausage and rice casserole with almonds, onions, peppers and dry chicken noodle soup mix. Try it! You'll like it!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

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Reviews (32)

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I just finished making this recipe and it was very good. I did not have any celery and I used 4 cup-a-soup packets, (I did not have the regular size). I also was short on time so I just sauteed the sausage, bell pepper, onion, and almonds on top of the stove. I cooked them until they were good and done and the moisture had evaporated. I drained off the fat, added the rice, soup mix and the water, covered the pot and simmered about 40 minutes. I stirred it every now and then and near the end I just let it sit so the bottom got nice and brown (I used a teflon pot). I don't see why I can't just use chicken flavored Rice-a-Roni next time instead of the soup mix and rice. It was a very flavorful dish.



I have this recipe but its called St Paul's Rice and its an excellent dish to bring to potlucks. I use 2 packs of the dry soup mix for more flavor and bake in a 9 by 13 pan covered with foil.



My mamaw used to make this for me all the time growing up. It was one of my favorite meals, and I am so happy to have it now. This recipe is five stars with changes, four stars without. First and foremost, for adult tastes, this is far better with hot sausage. Also, once you have all your ingredients together on the stovetop, bring it to a boil and continue boiling for about three minutes, stirring frequently. This reduces the baking time. Next, pour everything into a 9x13 pan and bake uncovered on 350 for about 30 minutes. My rice was tender, and all the liquid was absorbed after 30 minutes at 350. If there are any leftovers, you'll find that this casserole is even better the second day! Thank you so much.

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Amount Per Serving (6 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 19.7 g
  • 6%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 619 mg
  • 25%

Based on a 2,000 calorie diet



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Cheesy Sausage Zucchini Casserole


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Spicy Sausage and Rice Casserole