Sausage Rice Stuffing Casserole Recipes

NELDA'S SAUSAGE AND RICE DRESSING

Steps:

• Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

SPICY SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
• Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

SAUSAGE-STUFFING CASSEROLE

Steps:

• Butter a 13 x 9-inch casserole dish.
• For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
• Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
• Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
• Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
• After 10 minutes toss again with a fork.
• Layer half of the stuffing mix into the bottom of the buttered baking dish.
• Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
• In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
• Sprinkle/top with remaining half of the stuffing mixture.
• Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
• Bake uncovered for about 1 hour or until the middle is set.

SAUSAGE RICE STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook sausage, celery, onion and mushrooms in a large skillet until meat is browned, drain.
• Combine with remaining ingredients and place in a greased 3 quart casserole dish.
• Cover and bake for 45 minutes.

RICE AND SAUSAGE STUFFING

Steps:

• Put the sausage meat and onion in a saucepan, and cook, stirring to break up lumps, until the meat loses its raw look and the onion is wilted. Add the garlic, celery, green peppers and mushrooms, and cook, stirring occasionally, about five minutes.
• Drain the sausage mixture, if desired, and return it to the saucepan. Add the rosemary and stir to blend. Add the rice, salt and pepper, and stir. Let cool briefly.

GRANDMA'S SAUSAGE AND RICE STUFFING

Steps:

• Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
• Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
• Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.

SAUSAGE AND STUFFING CASSEROLE RECIPE - (4/5)

Steps:

• Heat sausage in a non stick skillet over med heat until lightly browned. Add prepared green beans and remove from heat. In a small bowl combine soup and sour cream. Pour over sausage mixture and stir gently. In a bowl, combine stuffing mix and butter. In a sprayed 2 1/2qt baking dish, spoon 1/2 of stuffing mixture then cover with sausage mixture. top with remaining stuffing mixture. Drizzle with chicken stock. Bake covered at 350°F for 25 to 30 min or until heated through.

ITALIAN SAUSAGE STUFFING CASSEROLE

Steps:

• Preheat oven to 325ºF.
• Butter a 2 quart baking dish.
• In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
• Pour any grease from skillet & melt butter.
• Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
• In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
• Spoon into prepared dish, cover and bake for 35 minutes.
• Uncover and bake an additional 10-15 minutes or until lightly browned.

WILD RICE AND SAUSAGE STUFFING

Steps:

• Crumble and cook the sausage, drain and set aside.
• Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
• Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
• Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.