Sausage and Rice Casserole
Weeknight dinners get easier when one dish can feed the whole table without a stack of pots to wash. This sausage and rice casserole layers hot ground sausage, rice, vegetables, and dry onion soup mix, then finishes with a blanket of melted cheddar. The rice cooks right in the dish alongside the sausage, so the flavors build together instead of being stirred in at the end. It comes together with pantry staples and is just as good reheated the next day.
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This casserole starts with uncooked rice in the bottom of the dish, topped with dry onion soup mix, water, and a mix of celery, green pepper, onion, mushrooms, butter, and cooked sausage. Everything bakes together for 40 minutes before a layer of shredded cheddar goes on top for a final 15 minutes.
Because the rice cooks in the same dish as the rest of the ingredients, it absorbs the flavor of the sausage and soup mix as it bakes. The result is a hearty, one-dish dinner with minimal prep and cleanup.
Why This is the Best Sausage Casserole With Rice Recipe
Cooking the rice directly in the casserole, rather than as a separate side, lets it soak up the seasoning from the onion soup mix and the fat rendered from the sausage. The vegetables (celery, green pepper, onion, and mushrooms) add texture and keep the dish from feeling heavy despite the cheese and butter. Baking the cheddar on top for the last 15 minutes gives a melted, slightly browned finish without drying out the rice underneath. Using hot sausage instead of mild adds built-in seasoning so the dish needs little more than salt and pepper.
Sausage Rice Casserole Ingredients
All of the ingredients in this casserole are easily found at your local grocery store. Here’s a handy list of all that’s in the dish:
- Ground hot sausage – Provides the main protein and built-in spice for the casserole.
- Uncooked rice – Cooks in the dish and absorbs the flavor of the sausage and soup mix.
- Dry onion soup mix – Seasons the rice and adds savory depth without extra chopping.
- Water – Cooks the rice to the right texture as the casserole bakes.
- Celery – Adds a light, savory crunch to balance the richness of the sausage and cheese.
- Green bell pepper – Brings a mild vegetable sweetness and color to the dish.
- Onion – Rounds out the savory base alongside the soup mix.
- Canned mushrooms – Add earthy flavor without requiring fresh mushrooms to be cleaned and sliced.
- Butter – Adds richness and helps keep the rice from drying out during baking.
- Salt – Balances and sharpens the other flavors.
- Ground black pepper – Adds a light background heat.
- Shredded cheddar cheese – Melts over the top for a golden, savory finish.

Recipe Variations
One of the great things about cooking is the opportunity to change up the recipe with add-ins and ingredient substitutions.
- Want something other than rice? Use quinoa or finely diced cauliflower.
- Don’t like mushrooms? Leave them out! Or you can replace them with broccoli or your favorite vegetable.
- Also, if you don’t have a green bell pepper but have another color, that’s okay! It will still work and turn out delicious.
How to Make Sausage and Rice Casserole
- Preheat oven to 350 degrees.
- Cook and drain the sausage.
- Place the rice in a 3-quart casserole dish.
- Add soup mix and water.

- Place celery, green pepper, onion, mushrooms, butter, sausage, salt, and pepper over the rice.

- Bake at 350 degrees for 40 minutes.
- Sprinkle shredded cheese on top.
- Return the dish to the oven and bake for 15 minutes.

How to Serve Sausage Rice Casserole
Serve this casserole by itself or with a light salad or soup. You can also serve a small dessert to finish off the meal in a delicious way.
Here are some suggestions:
- Cucumber Onion Salad
- Olive Garden Salad
- Panera Tomato Soup
- Chocolate Butterscotch Haystacks
- Pecan Pie Brownies
Storage & Reheating Instructions
- Freezer Storage: Recommended. Wrap the whole casserole tightly in plastic wrap and foil before baking, or freeze portioned leftovers in freezer-safe containers for up to 3 months.
- Refrigerator Storage: Cool to room temperature, cover with foil, and refrigerate for up to 3 days.
- Reheating Method: Reheat covered in a 350°F oven until warmed through, or microwave individual portions in 30 to 45-second intervals.

Favorite Casserole Recipes
- Asparagus Casserole
- Broccoli Rice Casserole
- Chicken Cordon Bleu Casserole
- Crab Casserole
- Cracker Barrel Hashbrown Casserole
- Creamed Corn Casserole
- Creamy Tuna Casserole
- Dorito Casserole
- Spaghetti Casserole
- Taco Casserole with Tortillas
Popular Rice Recipes
Check out more of my easy casserole recipes and the best comfort food recipes here on CopyKat!
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Sausage and Rice Casserole
Ingredients
- 1 pound ground hot sausage
- 1 1/2 cups rice
- 1 envelope dry onion soup mix
- 3 cups water
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 cup chopped onion
- 4 ounces canned mushrooms drained
- 1/2 cup butter
- 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Cook the sausage in a pan over medium-high heat. Drain.
- Place the rice in a 3-quart casserole dish.
- Add the soup mix and water. Stir to combine.
- Add celery, green pepper, onion, mushrooms, butter, sausage, salt, and pepper.
- Bake at 350 degrees for 40 minutes.
- Sprinkle shredded cheese on top.
- Bake for an additional 15 minutes.






This looks great, but:
What kind of rice. Is it pre-cooked or raw?
and for us Canadians: How much does 1 stick of butter amount to? 1/4 cup, 1/2 cup?
Thanks!
I used some white rice, I had a mixture of long grain, and some shorter water polished rice in my container. I included the measurements for you.