Description
This hearty Sausage and Rice Casserole combines flavorful Italian sausage, sautéed vegetables, and tender rice baked in a savory tomato and herb broth, topped with melted cheddar cheese. Perfect for a comforting family dinner, this one-dish meal is easy to prepare and packed with delicious, satisfying flavors.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground Italian sausage
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Other Ingredients
- 2 cups long-grain white rice (uncooked)
- 4 1/2 cups chicken broth
- 14.5 ounces diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook Sausage and Vegetables: Preheat your oven to 375°F. In a large skillet over medium heat, cook the ground Italian sausage along with the diced onion, green bell pepper, and red bell pepper. Use a wooden spoon to break up the sausage as it cooks. Continue cooking until the sausage is nicely browned and the vegetables have softened, about 8 to 10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until the garlic becomes fragrant, enhancing the overall flavor of the dish.
- Combine Ingredients: In a large mixing bowl, combine the cooked sausage and vegetable mixture with the uncooked long-grain white rice, chicken broth, undrained diced tomatoes, dried oregano, dried basil, paprika, salt, and black pepper. Mix everything thoroughly to evenly distribute all ingredients.
- Prepare for Baking: Transfer the combined mixture into a 9×13 inch baking dish. Cover the dish lightly with aluminum foil to retain moisture while baking.
- Bake Covered: Place the baking dish in the preheated oven and bake for 45 minutes, allowing the rice to cook through and absorb the flavorful broth.
- Add Cheese and Continue Baking: Remove the casserole from the oven and carefully uncover it. Stir the casserole gently, then sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 15 minutes or until the cheese is melted and bubbling.
- Rest and Garnish: After baking, let the casserole stand for 5 minutes to set. If desired, garnish with chopped fresh parsley before serving to add a fresh, colorful touch.
Notes
- Using undrained diced tomatoes ensures that the casserole remains moist and flavorful without needing extra liquid.
- You can substitute mild or hot Italian sausage depending on your taste preference.
- For a cheesier topping, feel free to combine cheddar with mozzarella or Monterey Jack cheese.
- To make this dish gluten-free, verify that the sausage is certified gluten-free and use gluten-free broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
