Sausage and Rice Casserole

After running around town for my children's music lessons, swim lesson, grocery shopping, and taking my sick cat to the vet in between, this one-pot meal was a life saver!

Thanks to Jerry and Debbie at Life Is Good Farm, now I have a wonderful source for delicious local pork sausage. This fresh, mild sausage had a great flavor with fine texture.


If you have a picky eater as I do, omit some of "dislike" veggies. Often, I make homemade chicken stock with lots of veggies so my children will still get the vitamins they need.



Sausage and Rice Casserole
Serves 8-10

1 pound mild pork sausage, browned, drained

2 Tablespoon olive oil
1 Medium Onion, finely chopped
1 Red bell pepper, seeded and finely chopped
1 Cup Celery, finely chopped
2 Jalapeno peppers, seeded and finely chopped
4 Cloves of garlic, finely minced
1 teaspoon freshly grated nutmeg

Freshly ground pepper to taste

2 Cups of uncooked long grain rice, rinsed and drained
¼ Cup of wild rice blend, rinsed and drained
6 Cups of Chicken stock, homemade or Swanson’s low sodium

1 ½ Cups of Shredded Monterey Jack Cheese (or Mild or Sharp Cheddar is fine, too)
½ Cup Shredded cheese for topping


Preheat oven 350 degrees F.
1. Brown and drain pork sausage. Set aside.
2. Heat 2 tablespoon of olive oil in a 3-1/2 quart Dutch or French oven and sauté onion, bell pepper, celery, and Jalapeno peppers 3-4 minutes until onion is transparent. Add garlic and sauté a minute more. Add rinsed, raw rice and sauté until fragrant (2-3 minutes more)
3. Add chicken stock and bring it to boil, about 8 –10 minutes. Add cooked sausage and cheese, stir.
4. Cover Dutch oven with a lid and bake for 30 minutes.
5. Carefully lift the lid and gently fluff cooked rice. Add remaining ½ cup of cheese and bake uncovered until cheese is melted, 3-4 minutes. Serve immediately.

Note: Use pepper jack if you want more heat. For serving children, omit Jalapeno peppers.