Sausage and Rice Bake


Sausage and rice bake

This is one of those dishes that my whole family inhales!  The recipe makes a 9×13 pan and we lick the whole pan clean every single time.  This is a dish that you can easily make ahead and reheat later on if you need to.


1 lb pork sausage
1/2 red onion, diced
4 celery stalks, finely chopped
2 cups chicken broth (a 14.5 oz. can works too)
1 can cream of celery soup
1 cup white rice

Preheat your oven to 350 degrees.

Brown your sausage in a large skillet.
When it’s halfway cooked add in your onion and celery.
Finish cooking your sausage until it’s completely browned.
Spray your 9×13 pan with cooking spray.
In a separate bowl whisk together your cream of celery soup and chicken broth.
Stir your sausage and white rice into the soup mixture.
Pour the mixture into your 9×13.
Cover with tinfoil (make sure it’s on tightly) and pop it in the oven!
You’ll bake it for around 45 minutes.
Pull it out of the oven and let it rest for 10 more minutes.

I love to serve mine with homemade French Bread!  You can find that recipe HERE.

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  1. With this recipe, do you prepare the white rice before baking it, or do you add in the rice uncooked? Thanks! Can’t wait to try this out.

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