Cheesy Sausage and Rice Casserole
If I can make dinner in a single pan or skillet, then that recipe quickly becomes one of my favorites. It’s why we tend to use our Instant Pot as much as we do and why this blog has so many one-pan or slow cooker meals on it. Now I’ve got this new one to add — cheesy sausage and rice casserole.
Cheesy Sausage and Rice Casserole Recipe
This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.
This one pot Cheesy Sausage and Rice Casserole recipe is a quick, delicious dinner you can whip up in one pan. Plus, it is guaranteed to please even the pickiest of eaters. It’s amazing how a cheesy dish can do that.
While not using table scraps, per se, it is the perfect recipe for using leftovers from other meals you might have made, much like our recipe for Broccoli Chicken Cheese Casserole is. That one uses leftover rice, chicken and broccoli.
Have extra smoked sausage from a breakfast scramble? Use it up in this dish. Got leftover rice from a stir fry or maybe risotto? You can definitely add it to this casserole.
Also, this is the kind of dinner that you can throw together easily with items that most of us already have in our pantry or refrigerator. Things like:
- Onions
- Rice
- Ro-Tel Tomatoes
- Cream of Chicken Soup
And, if you’re not in love with the ingredients already, here’s another reason to love this casserole: with prep and cooking, you’ll have dinner on the table in 30 minutes. Yup, dinner ready in a half hour. This is perfect for going back to school or busy nights throughout the year.
Ingredients Overview
Step-by-Step Instructions
In a large skillet over medium high heat add your sausage and onion and cook until sausage is browned and onion is tender. If the pan that you’re using tends to stick, add a tablespoon of high smoke point oil ahead of time or use your favorite cooking spray.
To the pan add your cream of chicken soup and fill the can up with water twice and add it to the pan. Then, add your tomatoes, garlic, red pepper flakes and rice.
Bring up to a boil. Cover and reduce heat to low. Cook for 20-25 minutes until the rice is tender. Stir in 1 cup of the cheese. Top with the remaining cheese and cover until the cheese is melted.
Look at the clock. No more than 30 minutes should have come and gone, and dinner is ready. Now it’s time to eat.
Tips and Tricks
You can use any kind of sausage you like. This could be turkey sausage, kielbasa or andouille. Even a vegetarian sausage could work.
Except for the Ro-Tel tomatoes and onions, this dish is pretty light on vegetables. It is easy to add bell peppers or broccoli to this recipe for additional vitamins and nutrients.
Don’t have cream of chicken soup in the pantry? No problem. You can switch it out with cream of mushroom soup instead.
If you like things a bit spicier, try switching the cheese to pepper jack. Also, if you happen to have a three-cheese or Mexican blend of shredded cheese in the refrigerator instead of regular cheddar, go ahead and use it. This recipe is so versatile that even small tweaks can’t ruin its great flavor.
Save This Recipe?
Enter your email & we’ll send it to your inbox. Then, when we publish anything new, we’ll send that along as well.
By submitting this form, you consent to receive emails from Bagels and Lasagna.
Cheesy Sausage and Rice Casserole
Ingredients
- 14 ounces smoked sausage
- 1 chopped onion, about 1 medium.
- 10.5 ounce cream of chicken soup
- 2 cups water
- 10 ounce can of Ro-tel tomatoes
- 2 cloves garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups rice
- 8 ounces shredded cheddar cheese
Instructions
- In a large skillet over medium high heat add your sausage and onion and cook until sausage is browned and onion is tender.
- Add cream of chicken soup.
- Fill the empty can from the soup twice with water and add to the pan.
- Add your tomatoes, garlic, red pepper flakes and rice.
- Bring to a boil.
- Cover and reduce heat to low
- Simmer for 20 minutes or until rice is tender.
- Stir in 3/4 of your cup of shredded cheddar cheese.
- Top with the remaining cheese and cover until the cheese is melted.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.