Italian Sausage And Beef Rice Casserole Recipes

GROUND BEEF AND SAUSAGE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
• Place ground beef and sausage to a large skillet, crumble and brown on medium high heat until about half cooked. Add in celery and onion and cook until soft and meat is done. About 7 to 10 minutes total.
• Add in cream of celery and chicken soups, chicken stock and stir until combined. Then pour in rice and mix until completely blended.
• Pour into 9 x 13 baking dish and cover tightly with foil. Bake for 1 hour and 15 minutes. Remove from oven when done and fluff with a fork.

ITALIAN BEEF AND RICE CASSEROLE

Steps:

• Brown and drain the ground beef. Place the ground beef in a large casserole dish.
• Mix in the onion, green pepper, diced tomatoes, shredded carrots, rice, broth, garlic powder, salt, and Italian seasoning.
• Cover tightly with foil and bake at 400˚F for 50-60 minutes, or until the rice is tender.
• Once the rice is tender, remove the foil, add the cheese to the top, and bake for 5 more minutes, or until the cheese is melted.
• Once the cheese is melted, remove from oven, garnish with chopped parsley (optional) and serve warm.

ITALIAN SAUSAGE RICE CASSEROLE

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.

ITALIAN SAUSAGE & RICE CASSEROLE

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 SAUSAGE AND BEEF RICE CASSEROLE

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.

SAUSAGE AND RICE CASSEROLE

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.

SAUSAGE-RICE PHYLLO CASSEROLE

Steps:

• In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Add garlic, basil and oregano to skillet; cook and stir 30 seconds. Add chardonnay, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 1-2 minutes., Stir in tomatoes, carrot, tomato paste, bay leaf, salt, garlic powder, paprika and sausage. Bring to a boil. Reduce heat; simmer, covered, 20 minutes. Cool. Discard bay leaf., Preheat oven to 350°. Stir peas into sausage mixture. In a small bowl, combine rice, green onions and parsley. In a greased 13x9-in. baking dish, layer half the rice mixture, 1/2 cup Parmesan cheese, 1/4 cup Romano cheese, sausage mixture, 1/2 cup Parmesan cheese and 1/4 cup Romano cheese. Top with remaining rice and cheeses. , Unroll phyllo dough. Layer 5 sheets of phyllo on top of filling, brushing each with oil. Brush remaining 5 phyllo sheets with oil, crumple gently and place on top of casserole. , Bake until golden and crisp, 35-40 minutes. Let stand 5 minutes before serving. To Make Ahead: Recipe may be made a day in advance. After assembling casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

ITALIAN SAUSAGE AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Brown sausage in large deep skillet; drain. Return to skillet.
• Add dressing, zucchini, peppers and tomatoes with liquid; cook 5 to 6 min. or until vegetables are tender, stirring occasionally. Add VELVEETA, rice and water; stir. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 35 to 40 min. or until rice is tender and casserole is heated through.