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Smoked Sausage and Rice Casserole - The Southern Lady Cooks

This Tacky Smoked Sausage and Rice Casserole is one your loved ones will love! Tremendous simple to make and an exquisite hearty dish. Nice for a busy evening as a result of you’ll be able to throw this collectively rapidly. Everybody in my household cherished it and went again for seconds.

Tacky Smoked Sausage and Rice Casserole Elements Wanted:

Smoked Sausage

Cooking Oil


Inexperienced Peppers


Cream of Mushroom Soup

Beef or Rooster Broth


Cooked Rice

Garlic Powder

Smoked Paprika

Salt and Pepper

Cheddar Cheese

This casserole makes a superb potluck dish. It’s simple to make and goes with absolutely anything. Folks all the time ask if you must brown the smoked sausage, technically most smoked sausages you don’t need to brown. Within the case of this recipe, the mix of inexperienced peppers, onion, celery and sausage browned collectively provides this casserole a significantly better taste.

You’ll be able to simply freeze this dish and it final for about 5 days in an air tight container within the fridge.

Should you love this dish additionally, you will love our Tacky Scalloped Potatoes and Sausage. It’s an excellent one has all the time been successful with my household!

Smoked Sausage and Rice Casserole - The Southern Lady Cooks

Smoked Sausage and Rice Casserole - The Southern Lady Cooks

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Smoked Sausage and Rice Casserole

This smoked sausage and rice casserole is one your loved ones will love!

Prep Time20 minutes

Prepare dinner Time45 minutes

Whole Time1 hr 5 minutes

Course: Foremost Course, Aspect Dish

Delicacies: American, southern

Key phrase: Smoked Sausage and Rice Casserole

Servings: 6 servings

Creator: The Southern Woman Cooks

  • 1 pound smoked sausage lower in rounds
  • 2 tablespoons cooking oil
  • 1 cup chopped onions
  • 1/2 cup chopped inexperienced peppers
  • 1/2 cup chopped celery
  • 1 10.5 ounce can cream of mushroom soup
  • 1 14.5 ounce can beef or rooster broth
  • 1/3 cup milk
  • 2 1/2 cups cooked rice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese divided
  • Warmth oil in skillet. Brown sausage, onions, inexperienced pepper and celery.

  • Add soup, broth, milk and rice. Stir in garlic powder, paprika, salt and pepper.

  • Simmer 5 to 10 minutes.

  • Pour into casserole dish.

  • Stir in 1 cup of the cheese.

  • Bake, uncovered, in a preheated 350 diploma oven 45 minutes.

  • Take away and sprinkle on remaining 1 cup shredded cheddar cheese.

  • Makes about 6 servings. Retains a number of days refrigerated

Can add roughly of all of the spices to fit your style.

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