Sausage, Vegetable & Rice Casserole

7
Servings
10-15m
Prep Time
70-85m
Cook Time
1h 20m
Ready In


"This is another 'Old School Classic' recipe. This is something my Mom used to make often; but, I have seen tons of versions online - must be that time of year, for the Fall Casseroles. Now, back in the day; Mom used canned butternut squash and mushrooms; and, probably did not add fennel to her version. But, today, I definitely take advantage of the frozen squash; fresh mushrooms and fennel. This is just a good, easy, 'comfort' dish. There is a bit of chopping involved; but, nothing difficult - plus, it makes a big dish!"

Original recipe yields 7 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (430.3 g)
  • Calories 469.8
  • Total Fat - 24.9 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 44.4 mg
  • Sodium - 1968.3 mg
  • Total Carbohydrate - 40.8 g
  • Dietary Fiber - 5.2 g
  • Sugars - 3.2 g
  • Protein - 20.5 g
  • Calcium - 128.1 mg
  • Iron - 3.2 mg
  • Vitamin C - 31.2 mg
  • Thiamin - 0.3 mg

Step 1

Sausage ... Add 1/2 of the olive oil to a large oven proof saute pan; and, bring to medium high heat. Add the sausage; and saute, breaking it up as it cooks. Once the sausage is golden brown; transfer to a dish or plate, lined with a paper towel to drain. NOTE: If you don't have a stove top to oven proof pan; simply use your favorite saute pan. Then, you will need to transfer everything to an oven proof baking or casserole dish.

Step 2

Mushrooms ... In the same pan with the sausage drippings; add the mushrooms - and, more oil, if necessary. Cook 4-5 minutes until they begin to brown. Do NOT salt at this point. Then, reduce the heat to medium; and, add the celery, onion, garlic, fennel, bell peppers, and a pinch of salt and pepper. Saute another 3-4 minutes - stirring often.

Step 3

Sausage and Rice ... Add the sausage back in, water chestnuts, rice; and, stir until everything is well combined. You want to make sure the rice is completed mixed in with all the sausage and vegetables; then, add the broth; and, stir. Season again with a bit of salt and pepper, if needed. Always season as you go.

Step 4

Bake ... In a 350 degree preheated oven, on the middle shelf. Cover the pan with a lid or foil; and, bake for 60-75 minutes, until the rice is tender and fluffy. I like to try to stir it once or twice as it cooks.

Step 5

Serve and ENJOY! ... Garnish with scallions; and serve. A green salad is the perfect side dish. My friend insists on finishing it off with cheese; personally, I don't like the cheese - but, again, it is all personal tastes.

Tips & Variations


No special items needed.

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