Italian Rice Casserole Recipes

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ITALIAN RICE CASSEROLE



Italian Rice Casserole image

An exchange student who stayed with us made this rice casserole for us. It's good served with crusty rolls. Now I like to make this, especially when we're having company over who knew our "other daughter".

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

1 pound Italian sausage
1 tablespoon canola oil
1 medium onion, chopped
1 cup uncooked brown rice
1 medium sweet red pepper, thinly sliced
2 medium carrots, diced
3 teaspoons beef bouillon granules
3 cups boiling water
1 cup frozen peas, thawed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 medium tomatoes, peeled and diced
1/2 cup sliced pimiento-stuffed olives
3 hard-boiled large eggs, sliced
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil. , Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through. , Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers.

Nutrition Facts : Calories 300 calories, Fat 15g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 934mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

ITALIAN PORK AND RICE CASSEROLE



Italian Pork and Rice Casserole image

Looking for a dinner that you can make on the fly? This easy casserole has flexibility built right into it, which we know you'll appreciate on busy nights when dinner needs to get on the table fast. It starts with pork, but which cut you use is up to you-try it with pork chops, pork loin or tenderloin. From there, it gets Italian seasoning and the unexpected addition of Progresso™ cannellini beans, a pantry staple that ups the heartiness factor in this warming dinner. It's a riff on classic rice casserole that keeps the easy prep and one-dish cleanup but switches up the flavor for something fun and out of the ordinary.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1 cup uncooked long-grain white rice
1 lb boneless pork chops, loin or tenderloin, trimmed and cut in 1-inch pieces
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 cup chopped red bell pepper (about 1 large)
1 cup chopped onions
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons Italian seasoning
3/4 teaspoon salt
2 cups shredded Italian cheese blend (8 oz)
1/2 cup heavy whipping cream
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
  • Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.

Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 3 g, TransFat 0 g

ITALIAN SAUSAGE RICE CASSEROLE



Italian Sausage Rice Casserole image

The key to the distinctive flavor in this casserole is the use of Italian sausage. The nice balance of ingredients gives it an old-fashioned taste and it's just the right amount for two.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 cup uncooked instant rice
1/4 teaspoon dried basil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup water
1/4 cup plus 2 tablespoons shredded part-skim mozzarella cheese, divided

Steps:

  • In a small skillet, cook the sausage, onion and red pepper over medium heat until sausage is no longer pink; drain. Remove from the heat. Stir in the rice, basil, soup, water and 1/4 cup cheese., Transfer to an ungreased 3-cup baking dish. Cover and bake at 350° for 25-30 minutes or until rice is tender. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 442 calories, Fat 18g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1531mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.

SAUSAGE AND RICE CASSEROLE



Sausage and Rice Casserole image

Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil (divided)
12 ounces cooked Italian chicken sausage links (not breakfast sausage, cut into 1/4-inch slices*)
1 red bell pepper (cored and 1/2-inch diced (about 1 cup))
1 orange or yellow bell pepper (cored and 1/2-inch diced (about 1 cup))
1 small or 1/2 large yellow onion (1/4-inch diced (about 1 cup))
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup instant brown rice*
2 cloves garlic (minced)
Pinch red pepper flakes (optional)
1 cup low-sodium chicken broth
1 15-ounce can fire-roasted tomatoes in their juices
Chopped fresh parsley (optional for serving)

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
  • With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  • Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g

ITALIAN SAUSAGE AND BEEF RICE CASSEROLE



Italian Sausage and Beef Rice Casserole image

Inexpensive and easy to make...you can't beat that. Even my pickiest of eaters asks for 2nds. This recipe actually makes enough meat and sauce to freeze half and make the dish a second time saving even more money.

Provided by tabasco0697

Categories     Rice

Time 40m

Yield 1 1/2 cup, 6 serving(s)

Number Of Ingredients 14

1 lb mild Italian sausage (ground not links)
1 lb ground chuck
1 medium vidalia onion (diced)
1/2 green bell pepper (diced)
2 garlic cloves (diced)
1 tablespoon extra virgin olive oil
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon onion powder
26 ounces dei fratelli rustic cut tomatoes
1/2 cup beef broth
2 cups jasmine rice (cooked to package directions)
1 teaspoon fresh fresh coarse ground black pepper (divided)
1 teaspoon sea salt (divided)

Steps:

  • In large skillet heat oil. Add both the diced onions and diced green bell peppers along with the minced garlic, and half the salt and pepper and saute until the onions and peppers are soft.
  • Add both the Italian sausage and ground chuck and brown until there is no more pink. While browning the meat make the rice to package instructions.
  • Drain most but not all of the excess grease. Add the rustic cut tomatoes, beef broth, Worcestershire sauce and soy sauce and the remaining salt and pepper. Bring to a boil and cook for 10-15 minutes.
  • Remove half the meat mixture and place in freezer bag to save for another time.
  • Pour rice into large serving bowl and pour remaining meat mixture on top. Mix well then serve.

Nutrition Facts : Calories 720.3, Fat 36.5, SaturatedFat 12.9, Cholesterol 95.3, Sodium 1514.1, Carbohydrate 62.1, Fiber 4, Sugar 5.3, Protein 33.6

ITALIAN SAUSAGE & RICE CASSEROLE



Italian Sausage & Rice Casserole image

I found the original of this recipe on Allrecipes.com. I changed it quite a bit to suit our tastes. The kids like it, too!

Provided by cuisinebymae

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb mild Italian sausage, cut in small pieces
1 small onion, chopped
1 red bell pepper, finely chopped
1 stalk celery, finely chopped
1 cup uncooked long grain rice
1 (4 1/2 ounce) package chicken noodle soup mix
3 1/2 cups hot water

Steps:

  • Preheat oven to 325 degrees F.
  • Saute sausage, onion and red pepper until sausage is no longer pink and the onion, celery and red pepper has softened.
  • Drain off fat.
  • Put sausage mixture in a 2 quart ovenproof casserole.
  • Stir in rice, soup mix and water.
  • Bake, covered, at 325 F.
  • for 1 hour.

ITALIAN CASSEROLE



Italian Casserole image

This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right.

Provided by Norma

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 4

Number Of Ingredients 10

¾ pound lean ground beef
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
1 tablespoon dried parsley
½ teaspoon garlic salt
black pepper to taste
8 ounces wide egg noodles
1 (12 ounce) package process sharp cheddar cheese singles

Steps:

  • In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 739.5 calories, Carbohydrate 62.1 g, Cholesterol 164.4 mg, Fat 39 g, Fiber 5.9 g, Protein 41.2 g, SaturatedFat 19.7 g, Sodium 2572 mg, Sugar 15.7 g

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