Sausagericestuffingcasserole Recipes

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.

SAUSAGE RICE STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook sausage, celery, onion and mushrooms in a large skillet until meat is browned, drain.
• Combine with remaining ingredients and place in a greased 3 quart casserole dish.
• Cover and bake for 45 minutes.

GRANDMA'S SAUSAGE AND RICE STUFFING

Steps:

• Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
• Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
• Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.

SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

WILD RICE AND SAUSAGE STUFFING

Steps:

• Crumble and cook the sausage, drain and set aside.
• Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
• Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
• Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

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.

SAUSAGE CASSEROLE

Steps:

• Heat oil and butter in a large pan and fry the sausages for 7 minutes on a low heat until browned, remove
• Add onions to the pan and fry until soft. Cut sausages to required size (I usually cut into 4) and return to pan with onions.
• Add tomatoes and stock and bring gently to the boil before adding the vegetables.
• Cover and simmer for 30 minutes or until the vegetables are cooked
• Serve in bowls with plenty of crusty bread to mop up the juice!

SAUSAGE AND STUFFING CASSEROLE RECIPE - (4/5)

Steps:

• Heat sausage in a non stick skillet over med heat until lightly browned. Add prepared green beans and remove from heat. In a small bowl combine soup and sour cream. Pour over sausage mixture and stir gently. In a bowl, combine stuffing mix and butter. In a sprayed 2 1/2qt baking dish, spoon 1/2 of stuffing mixture then cover with sausage mixture. top with remaining stuffing mixture. Drizzle with chicken stock. Bake covered at 350°F for 25 to 30 min or until heated through.