I found this sausage, celery, and rice casserole super easy to make and it tasted amazing! I like to serve this casserole with a side of fresh applesauce and some yeast dinner rolls. It makes for a lovely meal.
I’d have to agree with this statement.
Ingredients
1 pound Jimmy Dean Bulk Sausage, Any Kind You Like
1 whole Onion, finely chopped
3 stalks Celery Finely Chopped
1-¾ cup College Inn Chicken Stock
1 can (about 13 Oz. Size) Campbell’s Cream Of Celery, Mushroom, Or Chicken Soup
1 cup Uncle Ben’s Quick Cooking Brown Rice
½ teaspoon McCormick Crushed Red Pepper Flakes (optional)
Instructions
Preheat oven to 350ºF. In a skillet, cook and brown the sausage for 10 minutes over medium-high heat until browned and cooked through. Add onion and celery and cook for 3 more minutes until slightly soft.
In the bottom of a large casserole dish, combine stock, soup, rice, and sausage mixture. Add the crushed red pepper flakes if using. Stir together, and smooth out the top.
Cover the casserole tightly with foil and bake for 1 hour, then taste the rice for doneness. If the rice is cooked through, remove from the oven and let sit, covered, for 15 minutes until serving. Add a bit more cooking time if needed, or a splash of extra stock if the rice is uncooked and the casserole is very dry.
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Quick Tip: If you use hot sausage, skip the red pepper flakes. You won’t need them!
This sounded yummy until I read the recipe.. We can’t have any cream soups with meat .. It’s the milk content.. so do you have any ideas for substitution?
Hi, Sly! Try making your own cream soups but use a plant based milk instead such as coconut milk or almond milk. Almond and cashew milks are best, in my opinion, and don’t have an overly strong flavor so they won’t bother the taste of the casserole 🙂