Kielbasa And Rice Casserole Recipes

Steps:

• In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. , Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

Steps:

• In a small bowl, combine the sausage, potatoes, onion and red pepper. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Transfer to a greased 1-qt. baking dish. , Cover and bake at 375° for 45 minutes. Stir in cream; cover and bake 10-15 minutes longer or until vegetables are tender and the cream has thickened. Sprinkle with parsley.

Steps:

• Cut kielbasa into bite size chunks.
• Combine first 5 ingredients in a pan and simmer for 5 minutes.
• Stir in frozen green beans and mushrooms.
• Sprinkle with cheese.
• Cover and simmer for 20 minutes or until rice is cooked.

Steps:

• 1. Put 2 Cups Rice and 4 Cups water into a 3 quart microwaveable bowl. Do NOT cover. Cook for about 13 minutes on high power, stir and cook for another 4-5 minutes.
• 2. Slice Kielbasa into 1/4 inch slices, cut on diagonal. Place in heated pan and add brown sugar. Stir while cooking to caramelize the kielbasa. Make sure the kielbasa is cooked thoroughly. When rice is done, add Cream of Onion and Cream of Mushroom soup, can of peas or green beans and kielbasa with brown sugar sauce. This can be served immediately. It heats up well as leftovers.

Steps:

• Drain and rinse beans. Place in pan. Add the garlic salt, Worcestershire and the chili powder; set aside.
• In a large skillet, sauté the kielbasa until lightly browned. Remove and add to the bean mixture. Sauté the onion and garlic in drippings until tender; add the bean mixture back into the skillet. Stir in tomato sauce.
• Cover and simmer for 15-20 minutes.
• Stir in parsley, salt and pepper. Serve over hot cooked rice. You can cook your rice while your bean mixture is simmering.

Steps:

• 1. In a large skillet, add the tablespoon of oil. When hot, add the kielbasa and brown well on both sides. Add the cooked rice in the with kielbasa and stir well. Add in your ranch style beans (if you can't find them use Pinto beans) and barbeque sauce. Stir all together and heat through. When hot, turn off the heat and spread top with shredded cheese. Place lid on top so cheese will melt.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in the bottom of a 9x13-inch baking dish and pour rice over top.
• Mix black-eyed peas, sausage, beef broth, mushrooms, and water together in a bowl; pour over rice.
• Bake, uncovered, in the preheated oven until sausage is browned and rice is tender, about 1 hour.

Steps:

• Start the rice first. Boil 2 cups water and let 3 green tea bags steep in water. (You can skip the tea bags if you wish). In pot, saute the finely chopped onion with the butter until golden. Add the tea, garlic powder, and thyme and whisk together. Add rice; bring to a boil, then reduce the heat, cover the pot, and let cook 20-25 minutes.
• While rice is cooking on low, cut up the kielbasa. I like to cut slices into quarters, but halves or complete slices are good too. In a large skillet saute the chopped onion in olive oil until golden. Add the kielbasa and cook about 8 minutes, stirring to evenly brown.
• Add orange juice to the kielbasa and onion, then add salt, black pepper, cayenne, and caraway seeds. Stir to mix all together, then add the chopped cabbage.
• Simmer the kielbasa and cabbage about 15 minutes. I cover the skillet for the first 7 minutes, then when the cabbage has softened a bit, I stir everything so the juice and kielbasa is evenly distributed and simmer the last four 8 minutes uncovered.
• Your rice should be done when the cabbage is just getting tender but still a bit crisp. Either plate the dish with a scoop of rice topped with the kielbasa and cabbage, or do what we do and mix it all together to serve.