Easy Sausage Casserole
For a filling, comforting, and veggie filled dinner, make this sausage and rice casserole with a bit of cheesy goodness. The family will love it!
Ingredients
- 3 cups cooked rice (brown, white, long grain, wild etc)
- 1 lb ground Italian pork sausage
- 2 cups zucchini, finely diced
- 1/2 cup fresh tomatoes, diced
- 1 clove garlic, minced
- 1 can cream of mushroom soup (284ml), gluten free Can sub with Cream of Chicken
- 1 cup chicken broth
- 1 cup cauliflower
- 1/2 cup squash/carrots cubed small
- 1 cup mushrooms
- 1/2 cup ham hock or any other meat
- 1 cup broccoli
- 1/2 small onion
- 1 cup part skim mozzarella cheese, shredded marble cheese or vegan cheese works too!
Instructions
-
Using a rice cooker or a stove top pot, cook 3 cups of rice until ready, following instructions if using a packaged rice. The general rule with white rice is 2:1, so 3 cups of water to 1.5 cups of rice will make great fluffy rice!
-
Preheat the oven to 350F and while the oven is heating, cut the meat into small 1/4" pieces and start the sausages/other meat on a pan (I use a cast iron). Cook until lightly brown. While the meat is browning, chop or dice up all the veggies! Don't forget to shred your cheese up and set to the side.
-
In a small saucepan, bring to a boil the cream of mushroom soup and chicken broth. Stir frequently until all the canned soup is melted into the stock. When the rice is ready, lay it into the casserole dish. Add in the veggies + meat and mix it all together. Take the saucepan with the soup, and carefully pour over the entire casserole. Pop it in the oven uncovered on the middle rack for 30 minutes. After the 30 minutes, toss the shredded cheese over the whole dish and increase the heat to 400F and leave the dish in for 10 minutes. Enjoy!
Recipe Notes
If you make this recipe or a version of it, share a picture of how it went! I would love to hear what other rice casseroles you guys have tried. :)