This is my favorite casserole! It features pork sausage, rice, chicken noodle soup mix and various vegetables. I grew up loving this and now I make it for my husband, who loves it as much as me if not more.

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Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.

  • Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.

  • Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.

Nutrition Facts

449 calories; protein 16.8g 34% DV; carbohydrates 30.1g 10% DV; fat 29g 45% DV; cholesterol 71.9mg 24% DV; sodium 1795.9mg 72% DV. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2005
I have made a very similar recipe for years and handed out the recipe countless times ..my variation doesn't take as much time and will be less salty/less fat as it doubles the recipe and still uses only 1 pound of sausage..I use it as a side dish instead of a main dish.My variation follows: Cook 1 pound of sausage(I like JImmy Dean Sage) in large skillet with chopped onion,bell pepper and celery until sausage is brown..drain off fat. Meanwhile, bring 4 1/2 cups of water to a boil, add 1 cup regular (not minute) rice and 2 packages Liptons Chicken Noodle with white meat soup mix...simmer for 20 minutes. Mix all together, add a jar of chopped mushrooms if desired..its ready to go. Read More
(31)

Most helpful critical review

Rating: 3 stars
12/13/2003
would make this again - next time i would go ahead and continue to cook everything right in my deep frying pan (for about an hour) - cut down lots of time... just make sure you fry the sausage good enough... Read More
(12)
86 Ratings
  • 5 star values: 32
  • 4 star values: 31
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
08/15/2005
I have made a very similar recipe for years and handed out the recipe countless times ..my variation doesn't take as much time and will be less salty/less fat as it doubles the recipe and still uses only 1 pound of sausage..I use it as a side dish instead of a main dish.My variation follows: Cook 1 pound of sausage(I like JImmy Dean Sage) in large skillet with chopped onion,bell pepper and celery until sausage is brown..drain off fat. Meanwhile, bring 4 1/2 cups of water to a boil, add 1 cup regular (not minute) rice and 2 packages Liptons Chicken Noodle with white meat soup mix...simmer for 20 minutes. Mix all together, add a jar of chopped mushrooms if desired..its ready to go. Read More
(31)
Rating: 4 stars
01/08/2004
My kids (12 & 15) loved this recipe. I made a big mistake though I foolishly didn't drain the sausage afer browning--consequently the finished product came out very very greasy. Also I didn't cook the sausage for only 5 mins--it was still very pink--which scares me w/pork--I cooked it until it was completely brown. I will definited make this agin. Read More
(30)
Rating: 5 stars
01/08/2004
We loved this! Unfortunately it barely made enough for all of use so next time I will have to double the recipe. I did add some fresh sliced mushrooms and a little more celery. I don't think it really matters what kind of sausage you use...as long as you know you like it. Will make this again and again. Very EASY recipe! Read More
(16)
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Rating: 3 stars
12/13/2003
would make this again - next time i would go ahead and continue to cook everything right in my deep frying pan (for about an hour) - cut down lots of time... just make sure you fry the sausage good enough... Read More
(12)
Rating: 5 stars
01/08/2004
Although this recipe takes a long time to cook....the prep time is fairly short. It is a wonderful recipe....my family loved the taste and went back for seconds. One hint though...spray the casserole dish with non stick spray to avoid all the noodles and rice sticking. I will definately make this again. Read More
(10)
Rating: 5 stars
02/26/2003
I made this for Christmas dinner and prepared it the day before so I wouldn't be stuck in the kitchen all day! Aside from chopping and cooking the sausage it is such a simple recipe! It was delicious everyone wanted the recipe! Read More
(9)
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Rating: 4 stars
12/29/2003
This recipe is easily converted to make it very quick to prepare, I use 1-2 tbs dry minced onion, substitute sliced waterchestnuts for the celery, add a small drained can of sliced mushrooms and eliminated the green peppers. The first time I made this it stuck to the pan so I greased the pan with shortening and used the browned sausage as the bottom layer, no more sticking. Read More
(9)
Rating: 5 stars
05/06/2003
very easy to make and came out really delicious. we ate every bit of it and I will definitely make it again. Read More
(7)
Rating: 4 stars
01/08/2004
I will make this recipe again because it is an excellent combination of flavours. However it is way too salty. Hopefully there is a low sodium soup mix I can try. I used mild Italian sausage and red bell pepper instead of green. I left out the nuts - didn't have any. Didn't need them. It smelled really good while cooking and looked wonderful. Read More
(7)