Ranch Sausage and Rice Casserole
"AWESOME! Truly a man's dish! A favorite dish in our family and often requested. I use original long grain converted rice by Uncle Ben. Great flavor!"
photo by Shawn C
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb bulk sausage
- 1 large onion, chopped
- 1 cup celery, chopped
- 1 small carrot, shredded
- 1 cup uncooked white rice
- 1 (10 ounce) cream of mushroom soup
- 1 (14 ounce) chicken broth
- 1 cup water
- 1 teaspoon dry ranch dressing mix (Hidden Valley)
- 1⁄2 teaspoon salt
directions
- In a large saucepan brown sausage, drain well and crumble. Set aside. In same pan saute onion and celery in 1 teaspoon oil. Mix in carrots and sausage.
- Place uncooked rice in bottom of a 9 x 9 or 3 quart baking dish. Place sausage mixture in baking dish on top of uncooked rice.
- In a medium size bowl mix soup, chicken broth, water, dry ranch mix and salt. Pour over sausage mixture and cover with foil.
- Bake in a 350 degree oven for approximately 50 minutes.
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Reviews
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This is really yummy! I used brown rice instead of white. I was out of chicken broth so I used 2 1/4 cups water but added 3 chicken cubes. I also boiled the water/broth, soup and ranch (2tsp) before pouring over the sausage to help cook the brown rice a little faster...see Alton Brown's brown rice recipe. :-) -
Liked this casserole a lot. I took armymomx2's tip of boiling my chicken broth, water and soup prior to pouring over the sausage layer. I just whisked them together and heated to boiling in the microwave. When I took it out I whisked in the ranch dressing mix, salt and some pepper. I think my husband would prefer that I add another 1/2 lb. of sausage or maybe some mushrooms. The next time I make this I will reduce the water by 1/2 cup and adjust the cooking time to 40-45 minutes. Thanks for the recipe! -
We liked this ok- but it wasnt out of this world for us. i am a ranch-a-holic and this lacked it for me. I also made a few changes like the others. I cooked the 1 cup of raw rice in my cooker with the can of chicken broth and I added 1 tsp of ranch mix to it. <br/>i cooked my turkey sausage with the vegetables and added salt, pepper and some red pepper flakes. I also did not drain the sausage since turkey sausage doesnt have fat to speak of. <br/>the rice was just under done, which was perfect to add to this. and I topped it with sharp cheddar cheese and actually used my casserole lid instead of foil.<br/>i baked it for 1 hour since others said 50 minutes didnt seem enough.<br/>the rice was a tiny bit mushy, so maybe 3/4 c or 1/2 c water instead of 1 cup added to soup would have been enough (but my only soup choice was harris teeter brand which is thinner than campbells brand)<br/>if I make this again I will probably add 1/2 the package of ranch to the casserole- I just wanted that ranch zing and didnt get it. thanks for sharing
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This was good but I did make a few changes. I added a tsp. or red pepper flakes to the sausage. I also cooked the rice ahead of time and used the broth to give the casserole the desired consistency. This really cuts down on cooking time. I also added 1 8 oz. pkg . of shredded cheddar cheese. -
This was a very good recipe. I used italian sausage (on hand). However mine was a bit soupy also. I will just reduce the amount of water or chicken broth. I also topped with shredded cheddar (preference). I loved the flavors and my entire family liked it too, so that's a big PLUS. Thanks for sharing!
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Tweaks
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We liked this ok- but it wasnt out of this world for us. i am a ranch-a-holic and this lacked it for me. I also made a few changes like the others. I cooked the 1 cup of raw rice in my cooker with the can of chicken broth and I added 1 tsp of ranch mix to it. <br/>i cooked my turkey sausage with the vegetables and added salt, pepper and some red pepper flakes. I also did not drain the sausage since turkey sausage doesnt have fat to speak of. <br/>the rice was just under done, which was perfect to add to this. and I topped it with sharp cheddar cheese and actually used my casserole lid instead of foil.<br/>i baked it for 1 hour since others said 50 minutes didnt seem enough.<br/>the rice was a tiny bit mushy, so maybe 3/4 c or 1/2 c water instead of 1 cup added to soup would have been enough (but my only soup choice was harris teeter brand which is thinner than campbells brand)<br/>if I make this again I will probably add 1/2 the package of ranch to the casserole- I just wanted that ranch zing and didnt get it. thanks for sharing
RECIPE SUBMITTED BY
Seasoned Cook
Wilmington, 73
<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
