Sausage And Rice Bake Recipes

Steps:

• In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add bell pepper, onions, celery, 1/2 teaspoon of the Cajun seasoning, the paprika and red pepper; cook 2 to 3 minutes, stirring occasionally, until onions start to soften. Add sausage; cook 4 to 5 minutes or until sausage is heated through.
• Add sausage mixture, rice, tomatoes and broth to baking dish; stir to combine. In medium bowl, mix chicken, remaining 2 teaspoons oil and remaining 1 1/2 teaspoons Cajun seasoning; stir to coat. Place chicken on top of rice mixture; cover with foil.
• Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with parsley.

Steps:

• Preheat oven at 350°.
• Brown sausage in frying pan and pour off grease.
• Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
• In bowl combine rice and soups and then add cooked ingredients.
• Pour into greased Pyrex pan.
• Bake 1 1/2 hours at 350°, stirring occasionally.

Steps:

• In a shallow 2 qt casserole, place rice. Set aside.
• In a large skillet, over medium heat, saute sausage, stirring to crumble meat. Drain and discard excess fat. In the same skillet, combime celery, onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent. Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes. Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil. Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes.
• To serve, fluff rice with fork and garnish with pecan halves.

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.

Steps:

• Heat oven to 375°F. In small saucepan, bring water and butter to a boil.
• In ungreased 2 1/2-quart casserole, combine all ingredients including contents of seasoning packet and boiling water; mix well. Cover.
• Bake at 375°F. for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350°. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain. , In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes., Cover and bake 40-45 minutes or until vegetables are tender. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

Steps:

• In a large skillet over medium heat, cook sausage and onion until the sausage is browned and onion is tender; drain. Add the rice, peppers and soups; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• In a small skillet, cook the sausage, onion and red pepper over medium heat until sausage is no longer pink; drain. Remove from the heat. Stir in the rice, basil, soup, water and 1/4 cup cheese., Transfer to an ungreased 3-cup baking dish. Cover and bake at 350° for 25-30 minutes or until rice is tender. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.