rice casserole in a red baking dish with a serving spoon
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5 from 4 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Servings: 6 servings
Calories: 357kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 2 cups cooked rice
  • 2 tablespoons butter
  • 1/2 onion (chopped)
  • 2 Italian sausages
  • 1/2 cup mushrooms (sliced)
  • 3/4 cup peas (frozen)
  • 3 artichokes chopped (frozen)
  • 1 tomato ripe (chopped)
  • 1 cup vegetable broth
  • 1/2 teaspoon oregano
  • 2 tablespoons fresh chopped Italian parsley
  • 1/2 teaspoon salt (more or less to your liking)
  • pepper or hot pepper flakes (if desired)
  • 1/2 cup grated Parmesan Cheese


  • 1 1/2 tablespoons butter
  • 1/4 cup grated Parmesan Cheese


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


Calories: 357kcal | Carbohydrates: 26g | Protein: 14g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 949mg | Potassium: 475mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2340IU | Vitamin C: 14.9mg | Calcium: 190mg | Iron: 1.9mg