Sausage Rice Phyllo Casserole Recipes

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.

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.

MY MOM'S SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven at 350°.
• Brown sausage in frying pan and pour off grease.
• Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
• In bowl combine rice and soups and then add cooked ingredients.
• Pour into greased Pyrex pan.
• Bake 1 1/2 hours at 350°, stirring occasionally.

ITALIAN SAUSAGE & CREAMY RICE HOTDISH

Steps:

• Sautee (brown) first four (4) items and then drain.
• In 9x13 casserole dish, put uncooked rice on bottom.
• Put sausage mixture on top.
• Add two (2) soups spreading on top.
• Add water.
• Bake at 350 degrees for 45-50 minutes.
• Serve and enjoy!

SPICY SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
• Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

HAWAIIAN SAUSAGE AND RICE BAKE

Steps:

• Heat oven to 375°F. In small saucepan, bring water and butter to a boil.
• In ungreased 2 1/2-quart casserole, combine all ingredients including contents of seasoning packet and boiling water; mix well. Cover.
• Bake at 375°F. for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.