Ingredients for Sausage Rice Stuffing Casserole
- 1 lb Italian sausage
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 cups cooked long-grain rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried sage
- Poultry Seasoning
- 1 cup chicken broth
- Slivered Almonds
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
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How to Make Sausage Rice Stuffing Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, brown 1 lb Italian sausage (removed from casings), 2 stalks celery (chopped), 1 medium onion (chopped), and 8 oz cremini mushrooms (sliced) over medium heat. Drain off any excess grease.
- In a large bowl, combine the cooked sausage mixture with 2 cups cooked long-grain rice, 1 cup chicken broth, 1/2 cup chopped fresh parsley, 1/4 cup grated Parmesan cheese, 1 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the mixture into a greased 3-quart casserole dish.
- Cover the casserole dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the casserole is golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
14g
Fat
24g
Carbs
10g
