by Sheryl

Prep time: 15 mins | Cook time: 1 hr | Serves: 6-8

A complete meal with incredible flavour and texture that just snap in your mouth. Another one-pot wonder that is served casserole-style! A cosy dish with cheesy sausage, rice, Italian chicken, with a pop of colours thanks to bell peppers.

My forever weakness, creamy, cheesy rice, and sausage. My week will not be complete without this outrageously mouthwatering dish. I cannot show you enough my love for this sausage and rice casserole. It is easy, satisfying, and one heck of a meal!


1 1/2 lb hot breakfast sausage
1 small onion, chopped
1 stalk(s) celery, chopped
1 half, red bell pepper, chopped
1 1/4 c uncooked jasmine rice or reg. long-grain rice
10 1/2 oz can cream of mushroom soup
2 c chicken stock
3/4 c shredded Colby jack cheese


Step 1: Heat a large skillet over medium-high heat.

Step 2: Grease a 2.5-quart baking dish with cooking spray.

Step 3: Add the sausage into the skillet and cook until crumbly and greasy.

Step 4: Remove any excess oil before adding in the celery, onion, and bell pepper.

Step 5: Continue to cook for 5 minutes more or until the vegetables are translucent.

Step 6: Add in the cooked rice and stir until incorporated.

Step 7: Add the broth and soup in a small mixing bowl until well combined.

Step 8: Pour this over the rice and stir until incorporated.

Step 9: Stir in the cheese until well mixed.

Step 10: Once done, remove from the heat and place the mixture into the prepared baking dish.

Step 11: Use tin foil to cover the dish.

Step 12: Bake in the oven for about an hour at 350 degrees F or 175 degrees C.

Step 13: Take the casserole out of the oven and allow to cool for at least 5 minutes before serving. Enjoy!

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