Sausage and Rice Casserole
A cosy one-dish wonder made with just six ingredients. Savoury sausage, fluffy rice, and a rich broth-soaked base, comfort food at its easiest.
Servings 6
Calories 330kcal
Cost 4.50
Equipment
- Large saucepan or making the soup base
- Large skillet or frying pan for browning the sausage
- 9×13 inch casserole dish the main event
- Foil or casserole lid essential for trapping steam while baking
- Wooden spoon or spatula for breaking up the sausage and stirring
- Sharp knife and chopping board for the onion and celery
- Measuring jug for the water
Ingredients
- 1 lb / 450g bulk pork sausage
- ½ onion finely chopped
- 1 small celery stalk finely chopped
- 5 cups water
- 1 package Lipton Chicken Noodle Soup Secrets 2 packets
- 1 cup uncooked long-grain rice
Instructions
- Preheat your oven to 180°C / 350°F.
- Bring 5 cups of water to a boil. Add both Lipton soup packets and cook for 7 minutes. Set aside.
- In a large skillet, sauté the sausage, onion, and celery over medium-high heat until browned. Drain any excess fat.
- In a 9×13 casserole dish, combine the sausage mixture, cooked soup, and uncooked rice. Stir well.
- Cover tightly with foil or a lid and bake for 1 hour, until the rice is tender and liquid is absorbed.
- Rest for 5–10 minutes before serving.
Notes
Use regular uncooked rice, not instant. Add grated cheese on top for the final 10 minutes for a golden crust. Leftovers keep well in the fridge for 3 days or in the freezer for up to 3 months.