Here’s a hearty gluten free dinner idea. Sausage and Rice Casserole! Italian Sausage, rice, and a few more ingredients get mixed together and baked in the oven. The end result is a flavorful meal that’s filling and satisfying.
We’re big fans of sausage in this house. We’re big fans of Sausage and Peppers as well as Sausage, Lentil, and Kale Soup. Now we’ve got a Sausage and Rice Casserole added to the line-up.
Making Sausage and Rice Casserole Gluten Free
While looking at recipes, I found lots of casserole recipes, including similar ones from Campbell’s and Paula Deen, had ingredients like seasoned long grain and wild rice mix or some kind of “cream of” soup. Those ingredients not only add flavor to a recipe, they also add gluten. Thankfully, those items are an easy fix.
The Cream of Mushroom Soup – There are two options for a gluten free cream of mushroom soup. I’ve got an easy recipe that I keep on hand. Find that recipe HERE. If you prefer buying a can of it, Walmart carries it for under 1.50 a can. It is usually found in the gluten free section.
Boxed Long Grain and Wild Rice – The seasoning packet in the long grain and wild rice contains gluten but that rice sitting in your cabinet does not. The ingredients in this recipe have so much flavor, you don’t need that seasoning packet.
Sausage and Rice Recipe Notes
Use a Large Skillet – Use a large deep skillet so there’s plenty of room for everything. This Rachael Ray Oval One is perfect for recipes like this
Sausage Flavor – I use Italian Sausage (sweet, mild, or spicy), but breakfast sausage also works.
Ground Sausage (also called Bulk) or Links – Buy whichever sausage is better priced, I find that sausage links are usually cheaper and the package contains a few more ounces of sausage. Slice the sausage links from one end to another and easily remove the casings.
Rice Variety – Use the cooked rice variety your family likes best. White, Brown, Basmati, and Jasmine all work.
Vegetable Measurements – Use my vegetable measurements as a guide. Adjust the amounts to what your family likes.
Seasonings – I use parsley in this recipe but thyme, oregano, or Italian seasoning all work too.
Casseroles are comfort. We can all use a little more comfort in our hectic lives so I hope you try this Sausage and Rice Casserole recipe.
More Gluten Free Comfort Food Recipes
Can’t get enough comfort? Here are some more ideas for dinner.
Shepherd’s Pie – A beefy vegetable filled mixture topped with mashed potatoes and baked until piping hot.
Sheet Pan Pork Chops with Vegetables – A healthy sheet pan dinner that makes clean up a snap.
Gluten Free Oven Baked Meatballs – An Italian Comfort food that we like in my house without the accompaniment of pasta.
Mississippi Pot Roast – The 5 ingredient, go-to pot roast recipe in this house.
Chicken Soup – The ultimate comfort food when we’re sick, sad, or have had a day.
Sausage and Rice Casserole
Ingredients
- 3 Cups of Cooked Rice. Use your favorite. White, Brown, Jasmin, or Basmati
- 16-19 oz. Ground Italian or Breakfast Sausage
- 1 Small Onion or ½ of a Medium Onion, Finley Diced
- 1 Small Bell Pepper, Any Color, Finely Diced
- 1 Rib of Celery, Finely Minced
- 2 Garlic Cloves, Finely Minced
- 1 4 oz. Can of Mushrooms (stems and pieces)
- 1 Can Gluten Free Cream of Mushroom Soup or Use My Easy Homemade Version.
- 2 Tbs Fresh Parsley Chopped or 1 ½ tsp dried.
- 4 Tbs. ½ Stick Butter, Diced
- Salt and Pepper to Taste
Instructions
- Preheat oven to 350ºF.
- Place the sausage in a large skillet and brown over medium high heat, crumbling up the sausage as it cooks.
- Once the sausage is cooked, remove the sausage from the skillet and place it on a plate or in a bowl lined with paper towels to absorb the excess grease.
- Reduce the heat to medium.
- In the remaining sausage drippings, sauté the onion, bell pepper, and celery until it begins to soften.
- Add the mushrooms and garlic and sauté for another 30 seconds.
- Add the soup, sausage, rice, parsley, salt and pepper to the pan and mix thoroughly.
- Place the mixture in 13×9 casserole dish and sprinkle the butter pieces across the top.
- Bake for about 25 minutes until the casserole is bubbly.
Video
Notes
- Sausage Flavor – I use Italian Sausage (sweet, mild, or spicy), but breakfast sausage also works.
- Ground Sausage (also called Bulk) or Links – Buy whichever sausage is better priced, I find that sausage links are usually cheaper and the package contains a few more ounces of sausage. Slice the sausage links from one end to another and easily remove the casings.
- Rice Variety – Use the cooked rice variety your family likes best. White, Brown, Basmati, and Jasmine all work.
- Vegetable Measurements – Use my vegetable measurements as a guide. Adjust the amounts to what your family likes.
- Seasonings – I use parsley in this recipe but thyme, oregano, or Italian seasoning all work too.
- Salt and Pepper – I used 3 big pinches of Salt and 2 pinches of Pepper
The sausage casserole was absolutely fabulous. It took me longer because I had to make the condensed mushroom soup first. My husband said it was a great meal……hard not to eat seconds!
Thank you for these posts!!
Are you the one that is offering the free cookbook? I’m in Canada 🇨🇦 so didn’t know if it was just for the U. S.
Happy Fourth of July 🇺🇸
Janet, Thank you so much for trying out the recipe for both the casserole and the soup and taking a minute to give your feedback on it. I really appreciate it. I’m glad you enjoyed it. If you don’t have a copy of the cookbook I’ll email it to you.