Easy Sausage and Rice Casserole Recipe - Carolina Country

Sausage and Rice Casserole

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Sausage and Rice Casserole


  • 1 pound sage-flavored pork sausage
  • 1 cup sliced celery
  • ½ cup chopped onion
  • ¼ cup chopped sweet red pepper
  • ¼ cup chopped green pepper
  • ½ cup fresh mushrooms, sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup converted rice, uncooked
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ⅛ teaspoon ground pepper


  1. Preheat oven to 350 degrees.

  2. Brown sausage in heavy skillet over medium heat; transfer sausage to a 2 ½-quart greased casserole dish. In the sausage drippings, sauté celery, onion, peppers and mushrooms until lightly browned; transfer to casserole.

  3. To the casserole, add the water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake for 1 to 1½ hours or until rice is fluffy and tender.

Recipe courtesy of

Taste of Home

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