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A plate of cheesy sausage and rice casserole is served, featuring sliced sausages mixed with rice and topped with melted cheese. A piece of bread and a beverage are visible in the background.

Cheesy Sausage and Rice Casserole

As cold weather returns, here's one of my favorite hearty one-pot dishes. — cheesy sausage and rice casserole. I love this dish because it is quick, filling and versatile. It's a great use for leftovers. Have no sausage on hand, but there's bacon in the fridge? Just substitute it. Leftover veggies? Add them in as well. 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.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Cuisine American
Servings 6
Calories 584 kcal

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

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.

Nutrition

Calories: 584kcalCarbohydrates: 47gProtein: 22gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 89mgSodium: 1170mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 549IUVitamin C: 6mgCalcium: 315mgIron: 2mg

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.

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