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If you need a meal that'll warm you up, cheesy sausage casserole is a total crowd-pleaser. It's got smoky sausage, gooey cheese, and soft rice all cozied up together in one dish. My oldest was so homesick at college, just smelling this in the oven made him want seconds and a big hug from home.
This dish made its debut at a holiday potluck with friends. People demolished it, snagged the leftovers, and bugged me for the how-to. Now, it’s always my fallback for chilly Fridays or when I need to bring something that wows a crowd fast.
Ingredients
- Olive oil: Helps brown sausage and veggies, extra virgin will give richer flavor.
- Salt and pepper: Brings out all the flavors. Fresh ground black pepper is always worth it.
- Seasoned salt: Little boost of flavor with herbs and paprika.
- Shredded medium cheddar cheese: Melts best when you grate it yourself for that creamy finish.
- Broccoli: Fresh florets cooked until just tender give yummy color and a little bite.
- Celery: Adds crunch and big aroma. Look for stalks that snap when bent.
- White onion: Sweetness and depth, grab ones that feel heavy and are super firm.
- Milk: Use whole milk for richer sauce and help it all come together.
- Cream of mushroom soup: Creamy, savory base. Go for a lower salt version for more control.
- Cooked white rice: Best if it’s a day old, holds up better and soaks up all the cheesy sauce.
- Smoked sausage links: Slice and use a real hardwood-smoked one for deep, meaty flavor.
Step-by-Step Instructions
- Rest and Serve
- Let your casserole cool for about five minutes. Makes it easy to slice and no one burns their mouth right away.
- Bake Until Bubbly
- Pop the dish in a hot oven at 350°F for about 25-30 minutes. Wait for the edges to get bubbly and the top to turn golden and gooey—that’s how you know it’s ready.
- Assemble and Top
- Grab a greased 9x13 dish, spread in all your mixture, and top with that last handful of cheddar for a cheesy crust.
- Combine and Season
- Gently stir the sausage and veggies together with the cooked broccoli, cheese, seasoned salt, pepper, and a pinch of salt. Fold until everything’s coated and looks cheesy.
- Mix the Wet Ingredients
- In a big bowl, mix up your cooked rice, soup, and milk. Give it a good stir so the rice is covered in creamy goodness.
- Cook the Vegetables
- Add chopped onion and celery into the hot pan with the sausage. Stir for a few minutes until the veggies are nice and soft, and onions look see-through and smell sweet.
- Brown the Sausage
- Drizzle oil in a skillet and toss in sausage slices. Cook on medium, turning now and then, until you see both sides get browned and crispy—brings out big flavor.
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I always load this up with extra broccoli. It soaks up all that gooey cheese and my kids actually cheer for second helpings, even the one who claims to hate anything green.
Storage Tips
Stick your leftovers in the fridge (just cover it tight) and it'll be good for about 4 days. Freeze slices wrapped in foil if you want to save some for later. Reheat with a splash of milk and covered to bring it back to life if it’s dry.
Ingredient Substitutions
No broccoli? Toss in peas or green beans. Out of smoked sausage? Use turkey sausage or leftover chicken. Need gluten free? Look for a gluten free cream soup or whip one up yourself using cornstarch and mushrooms.
Serving Suggestions
Honestly, it’s filling all by itself. But a crisp salad or some zingy beets on the side makes it extra tasty. Grab a chunk of crusty bread to wipe up any creamy cheese left in your bowl, and set out hot sauce or spicy mustard if you want some kick.
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Classic Cultural Background
Cheesy casseroles with sausage are classics of American potlucks and church gatherings. They're popular because they're easy, affordable, and taste big. You’ll spot rice casseroles all over the Midwest and South too: total go-to for stretching a little meat and cheese to feed everyone.
Recipe FAQs
- → Can I switch the sausage type?
Of course! Try swapping smoked sausage for options like kielbasa, turkey sausage, or even a veggie alternative. Just adjust your cooking time slightly if needed.
- → What cheese is best here?
Cheddar works perfectly for its flavor and melt, but you can blend in Monterey Jack or mozzarella for an even creamier result.
- → Can I prep this ahead of time?
Sure can. Put the dish together up to 24 hours in advance, refrigerate, then bake when you’re ready to serve.
- → What other veggies can I add?
Go for it! Toss in peas, bell peppers, or spinach. Just make sure they’re cooked ahead of mixing them in.
- → How do I store leftovers?
Let it cool entirely, then pop it in an airtight container and refrigerate for up to 3 days. Make sure you reheat thoroughly when ready to enjoy again.