Italian Sausage & Vegetable Rice Casserole

Italian Sausage and Vegetable Rice Casserole, a quick and easy dinner idea. Veggies, Italian Sausage and Parmesan Cheese makes this Casserole the perfect Main Dish.

There’s nothing better than a casserole, whether you are serving a Cheesy Broccoli Casserole side dish or a Tuna Noodle Casserole main dish. Both easy and delicious.

Italian Sausage & Vegetable Rice Casserole

This delicious Rice Casserole, has become one of our favourite cold weather baked dishes.  As soon as September hit, I decided heat or no heat I’m going for the casseroles!

I have to say the Italian is not a Rice lover, but the rest of us love it. In the back of my mind I’m thinking  “will he like this Italian Sausage and Vegetable Rice Casserole or not”?

My husband is a man of a few words when it comes to food he likes, and If he reaches for a second helping, that is definitely a good sign.

If he likes something he will not comment.  If he doesn’t, well then he will give his opinion (whether you want to hear it or not 😉 ) on how to improve it.

So needless to say he reached for a second and a third helping, “Buono”.  And yes it was good. A simple and quick weeknight dinner recipe.

How to make a Rice Casserole

• Combine the bread crumbs and melted butter and sprinkle on the bottom of a medium sized Baking Dish and set aside.
• In a large saucepan melt the butter, add the chopped onion, Italian sausage pieces and mushrooms, cook approximately 5 minutes until golden, then add the peas, artichokes and tomato, stir to combine.

• Add the broth, oregano, parsley, salt and pepper or hot pepper flakes, cover slightly and cook on medium for approximately 15 minutes or until the vegetables are tender, but mixture will remain a thick soup like constituency.

• Meanwhile cook rice al dente and drain.
• Add the rice to the cooked vegetable mixture and combine, add the parmesan cheese and combine.  Pour into the prepared baking dish and press down lightly.
• Top with dotted butter and parmesan cheese.  Bake for approximately 15 minutes until golden. Serve immediately.

How to cook rice

I always thought that in order to make the best rice you need a rice cooker or you need to know the exact amount of water in order to make a fluffy rice.

Well I was wrong, I cook my rice exactly the same way I cook my pasta. In a big pot of boiling salted water. Cook until tender and just drain. Works every time. Simple and easy!

How to make a simple vegetable broth

If you have  decided that you would rather make your own homemade vegetable broth rather than buying one then this is a simple and easy way to do it.

In a large pot add about 5-6 cups of water (or more if you wish) then add a couple of carrots, an onion, a stalk or two of celery, some peas if you like, a couple of your favourite spices, such as oregano, parsley, thyme and a bay leaf if you wish.

On medium heat bring to a boil, lower the heat and let simmer for about an hour. Stir occasionally. Strain the broth into clean jars. Let cool before freezing.

Any leftover broth can be frozen for up to three months or stored in the fridge for up to 5-6 days.

How to store the rice casserole

Any leftover casserole should be placed in an airtight container and stored in the fridge for up to three to four days.

A few more Rice Dishes you may enjoy.

Baked Tomatoes Stuffed with Rice

Mediterranean Rice Salad Bowl

Creamy Italian Zucchini Risotto 

For those who like rice and maybe even for those who need a bit of convincing, I hope you give it a try and let me know what you think. Buon Appetito!

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Italian Sausage and Vegetable Rice Casserole

Italian Sausage and Vegetable Rice Casserole a fast and easy any day of the week Dinner recipe, full of veggies, sausage and Parmesan.

Course Main Dish

Cuisine Italian

Keyword Italian sausage rice casserole, rice casserole

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Calories 431kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

• 2 cups cooked rice* (400 grams)
• 2 tablespoons butter
• 1/2 onion (chopped)
• 3 Italian sausages (casing removed and broken into pieces)
• 1/2 cup sliced mushrooms (40 grams)
• 3/4 cup peas (frozen) (112 grams)
• 3 artichokes chopped (frozen or very well drained jarred in oil)
• 1 tomato ripe (chopped seeds removed)
• 1 cup vegetable broth**
• 1/2 teaspoon oregano
• 2 tablespoons fresh chopped Italian parsley
• 1/4-1/2 teaspoon salt (more or less to your liking)
• 1-2 dashes pepper or hot pepper flakes (if desired)
• 1/2 cup grated Parmesan Cheese (50 grams)

*1 cup dry rice (185 grams).

**Use either homemade broth, or low sodium broth, if using regular broth then don't add any salt until cooked (see instructions) then taste and add if necessary.

TOPPING

• 1 1/2 tablespoons butter
• 1/4 cup grated Parmesan Cheese (25 grams)

US Customary - Metric

Instructions

• Pre-heat oven to 350°.  
• In a small bowl combine 3 tablespoons bread crumbs and 1 tablespoon melted butter.  Sprinkle the mixture on the bottom of a medium sized Baking Dish and set aside.
• In a large saucepan melt the butter, add the chopped onion, sausage pieces and mushrooms, cook for approximately 5 minutes until golden, then add the peas, artichokes and tomato, mix to combine.
• Stir in the broth, oregano, parsley, salt and pepper (hot pepper flakes), cover slightly and cook on medium heat for approximately 15 minutes or until the vegetables are tender but mixture will remain a thick soup like constituency. 
• While the mixture is cooking, cook the rice until al dente. Then drain well.
• Add the rice to the cooked veggies and combine, (at this point taste for salt, add if necessary) add the parmesan cheese and combine.  Pour into the prepared baking dish and press down lightly.  Top with dotted butter and parmesan cheese.  Bake for approximately 15 minutes or until golden. Serve immediately.

Nutrition

Calories: 431kcal | Carbohydrates: 28g | Protein: 18g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 977mg | Potassium: 546mg | Fiber: 5g | Sugar: 3g | Vitamin A: 817IU | Vitamin C: 21mg | Calcium: 195mg | Iron: 2mg

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from September 4, 2017.