Kittencal's Layered Rice & Sausage Casserole Recipe

"You won't find this anywhere I recently developed this recipe after cooking rice (to make rice balls) and a large amount of Italian sausage to freeze. Well I didn't get to make the rice balls instead this is what I came up! I made this using canned tomato sauce only because I really didn't feel like thawing my own marinara sauce but I think it would also work well using marinara sauce, the next time I make this I'll use the marinara. This may be completely prepared up to 2 days ahead and refrigerated"

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (499.8 g)
Calories 766.6
Total Fat - 37.6 g
Saturated Fat - 15.8 g
Cholesterol - 209.9 mg
Sodium - 1277.9 mg
Total Carbohydrate - 58.8 g
Dietary Fiber - 3.6 g
Sugars - 1.6 g
Protein - 47 g
Calcium - 645.2 mg
Iron - 3.5 mg
Vitamin C - 21.4 mg
Thiamin - 0.8 mg

Step by Step Method

Step 1

Grease an 11 x 7-inch baking pan. Cook the rice in water until rice is tender and the water is absorded; fluff with a fork then transfer to a bowl to cool slightly.

Step 2

Meanwhile cook the sausage meat with onion in a large skillet until browned; drain fat. Add in 2 cups cups tomato sauce and continue cooking for about 30 minutes, seasoning with salt and pepper while cooking.

Step 3

In a bowl combine cooled rice with eggs, Parmesan cheese and remaining 1/4 cup tomato sauce (if you like you can use a little more tomato sauce). Season with salt to taste and if you like some pepper.

Step 4

Layer HALF of the rice mixture into the bottom of the pan, then 1 1/2 cups shredded mozzarella cheese over rice, then spoon all the sausage mixture over the cheese and rice. Using your fingers sprinkle the remaining half of the rice mixture over the top of the sausage mixture trying to get all the sausage mixture covered.