Smoked Sausage And Cheesy Rice Casserole Food

CHEESY PENNE PASTA AND SMOKED SAUSAGE CASSEROLE

Steps:

• Cook pasta according to package directions.
• Meanwhile, brown sausage in a skillet and drain. (I skipped this step since I was using fully cooked turkey smoked sausage and wouldn't have any fat to render).
• In a large bowl, combine milk and soup.
• Stir in 1/2 cup onions, 1/4 cup of each cheese, and sausage.
• Drain pasta and stir into sausage mixture.
• Transfer to a greased 13 x 9 baking dish.
• Cover and bake at 375 degrees for 25-30 minutes or until bubbly.
• Sprinkle with remaining onions and cheese.
• Bake, uncovered, 3-5 minutes longer or until cheese is melted.

CHEESY SMOKED SAUSAGE AND RICE SKILLET

Steps:

• Cut sausage on an angle into 1/2-inch slices.
• Heat a large skillet over medium heat for 2 minutes; add sausage, onions and peppers. Cook, stirring frequently 5-6 minutes or until sausage is lightly browned and vegetables are tender. Add peas and cook 3-4 minutes, stirring occasionally until peas are hot.
• Gently stir in cooked rice, soup, milk and mushrooms if desired; heat through.

CHEESY SMOKED SAUSAGE & POTATO CASSEROLE RECIPE - (4.1/5)

Steps:

• Cut sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 10 minutes, turning frequently to slightly brown. Put cooked and diced potatoes in a 2 quart casserole dish, add the meat and give it a gentle toss. Mix all remaining ingredients (except for shredded Cheddar cheese & paprika)in a medium saucepan over a medium heat until warm, melted and smooth, use a whisk and stir constantly. Pour cheese sauce over the potatoes and meat. Sprinkle with the Cheddar cheese and then the paprika. Bake in a preheated oven at 350°F for 35 to 45 minutes.

SMOKED SAUSAGE CASSEROLE

Steps:

• Slice smoked sausage in bite size pieces.
• Put smoked sausage in frying pan.
• Add chopped onion and saute until onion is tender.
• Add green beans, mushrooms, and potatoes.
• Heat through and serve.

CHEESY SMOKED SAUSAGE AND POTATO CASSEROLE

Steps:

• 1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
• 2. Preheat oven to 350°F
• 3. Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
• 4. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.) Pour cheese sauce over potatoes and meat.
• 5. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).

SMOKED SAUSAGE & CHEESY RICE BAKE

Steps:

• 1. In a large bowl, combine the rice, onion, pepper, peas and cheez whiz.
• 2. Spoon the mixture into a lightly buttered 2-qt. casserole dish. Evenly place sausage into and throughout the mixture; top with shredded cheddar.
• 3. Bake uncovered in a pre-heated 375-degree oven for 20-30 minutes or until it is bubbly and browned on top.

CHEESY SMOKED SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

CHEESY SAUSAGE AND RICE CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees F. Brown sausage and onion together and drain. Cook the rice and combine with the sausage/onion mixture. Add soups and 1 1/2 c. shredded cheese; stir to mix thoroughly. Pour mixture into greased casserole dish. Bake 25-30 minutes or until casserole bubbles in the center. Remove from oven and sprinkle remaining cheese on top. Bake for an additional 5 to 10 minutes.

SMOKED SAUSAGE & CHEESY RICE CASSEROLE RECIPE

Steps:

• Preheat oven to 375 deg. Lightly butter a 9" square baking dish or 2 qt casserole dish. Combine rice, onion, red pepper, peas and cheese sauce. Spoon mixture into the baking dish. Evenly place sausage pieces into the mixture and top with shredded cheese. Bake 20 to 30 minutes or until bubbly and browned on top.

SMOKED SAUSAGE AND CHEESY RICE CASSEROLE

Steps:

• Combine sausage, rice, peas, onion, red pepper and cheese sauce; season with salt and pepper. Spoon into a 2-qt. baking dish that has been coated with cooking spray. Sprinkle with cheese. Bake at 375° for 20-30 minutes or until heated through and bubbly.

SMOKED SAUSAGE & RICE ONE SKILLET MEAL

Steps:

• Heat a large skillet over medium-high heat. Add butter and olive oil until melted.
• Add the sliced smoked sausage and cook for about 5 minutes until sausage begins to brown.
• Add the broccol and cover. Reduce heat to low and cook about 5 minutes more - stirring occasionally.
• Add the cooked rice, garlic powder and onion salt to the skillet.
• Stir well.
• Add the shredded cheese - stiring well until the cheese is melted.
• Remove from the heat and serve warm.

INSTANT POT SAUSAGE AND RICE

Steps:

• Put pressure cooker on saute and add olive oil. Then slice sausage into half moon pieces. Put these and your diced onion into your pressure cooker.
• Cook just until sausage is lightly browned on the outsides. Then turn pot off. Add 1/4 cup of your broth into your pot and scrape with a wooden spoon to get any stuck on pieces off = deglazing your pot.
• Sprinkle in all of your seasonings and your frozen vegetables.
• In a bowl whisk together the remaining broth with your can of cream of mushroom soup until smooth, pour this into your pot.
• Stir all contents together.
• Sprinkle uncooked rice on to the top but DO NOT STIR. Just gently push down so it is submerged into the liquid.
• Put lid on, close steam valve and set to high pressure for 9 minutes. Then allow to naturally release steam for 3 minutes before letting out remaining steam with a quick release.
• Add in 1/2 of your cheese and stir gently into rice casserole. Allow to rest with lid off so it thickens for 10 minutes. Top with remaining cheese and place lid back on for 5 minutes so cheese melts. (even if you don't add extra cheese, let it sit for at least 10 minutes with lid off to thicken up)
• Serve and enjoy!

LIGHT CHEESY CHICKEN, SAUSAGE & RICE CASSEROLE

Steps:

• In a large skillet over medium heat and sprayed with non-stick spray, saute the sausage for 1-2 minutes on each side until browned. Remove from the pan and set aside. Add the onion, garlic, red pepper and chicken and cook for 5-6 minutes, or until the chicken is no longer pink in the center. Remove from the pan and set aside.
• Add the butter to the pan and heat until melted. Whisk in the flour and cook for 1-2 minutes or until browned. Gradually add in the milk, whisking with each addition until smooth. Add the cumin, paprika and salt and cook for 3-4 minutes or until thickened. Stir in the sour cream and cheddar until melted. Add the sausage, chicken mixture, brown rice and broccoli. Cook for an additional 5 minutes until heated through. Serve immediately.

CHEESY SAUSAGE AND RICE

Steps:

• Preheat oven to 400°F.
• Add olive oil to a 15-inch oven-safe skillet over medium heat. Once the oil is hot, add the sausage and sear it on each side until browned, 2-3 minutes on each side.
• Remove the skillet from heat and add the onion, green bell pepper, red bell pepper, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.
• Top with pats of butter (evenly spaced) and the remaining shredded cheddar cheese.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the foil and bake another 20 minutes, or until cheese is hot and bubbly.
• Top with parsley. Salt to taste.