Name: One-Pan Sausage and Rice Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 lb smoked sausage, sliced into 1/2-inch rounds; 1 medium onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 cup long-grain white rice, uncooked; 1 (10.5 oz) can condensed cream of mushroom soup; 1 3/4 cups chicken broth; 1 cup shredded sharp cheddar cheese; 1/2 cup frozen peas; 1 tbsp olive oil; Salt and black pepper

This one-pan sausage and rice casserole is a weeknight workhorse, everything bakes in a single dish and the rice absorbs every bit of savory flavor. You get creamy rice, smoky sausage, and a golden cheese crust without babysitting the stove.

It takes about ten minutes to throw together, then the oven does the rest. That makes it a dinner I come back to when I want something hearty and completely hands-off.

Why This Casserole Works

The rice cooks directly in a mix of broth and cream of mushroom soup, so it turns out tender and rich without needing a separate pot. Smoked sausage gives just enough smoky richness, and a handful of peas adds a little sweetness.

The cheese melts into the top, forming a golden crust that pulls everyone to the table before you even call them.

Ingredients

1 lb smoked sausage, sliced into 1/2-inch rounds: kielbasa or andouille both work; use what you like
1 medium onion, diced: yellow or white onion
1 green bell pepper, diced: any color bell pepper works, too
2 cloves garlic, minced: fresh gives the best punch
1 cup long-grain white rice, uncooked: not instant rice
1 (10.5 oz) can condensed cream of mushroom soup: the shortcut that makes the rice creamy
1 3/4 cups chicken broth: low-sodium so you control the salt
1 cup shredded sharp cheddar cheese: shred it from a block for smooth melting
1/2 cup frozen peas: no need to thaw
1 tbsp olive oil: for browning the sausage
Salt and black pepper: to taste

Variations / Substitutions

Spice it up: use andouille sausage and a pinch of red pepper flakes for a Cajun-style casserole
Lighter option: turkey kielbasa or chicken sausage and reduced-fat cheese work, though the top won’t brown quite as deeply
Change the protein: diced leftover ham or rotisserie chicken can stand in, just shorten the browning step
Use brown rice: you can, but increase the broth to 2 cups and bake covered for 40 to 45 minutes before adding the cheese
Add more vegetables: stir in a handful of chopped broccoli florets or baby spinach with the peas

If you like this, our Creamy Chicken and Wild Rice Casserole has a similar feel with a different protein.

How to Make One-Pan Sausage and Rice Casserole

Step 1: Brown the Sausage

Preheat the oven to 375°F (190°C). Heat the 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook, stirring once or twice, until the edges are deeply browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.

You’ll see the edges get a deep color and the kitchen will smell smoky and savory. Leaving that flavor in the pan is the first layer of the casserole.

Step 2: Sauté the Aromatics

Drop the heat to medium and add the diced onion and bell pepper to the same skillet. Cook, stirring occasionally, until the onion softens and turns translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant.

The onion will pick up all those browned bits from the sausage. That little bit of color is pure flavor that ends up in the rice.

Step 3: Build the Rice Base

Stir the 1 cup uncooked rice, the can of cream of mushroom soup, the 1 3/4 cups chicken broth, a pinch of salt, and several cracks of black pepper into the skillet. Bring the mixture to a gentle simmer over medium heat, then nestle the reserved sausage back into the skillet and scatter the 1/2 cup frozen peas over the top. Do not stir them in deeply.

Right now the mixture will look a little soupy, but that extra liquid is what the rice needs to cook through in the oven. Trust that ratio.

Step 4: Bake the Casserole

Cover the skillet tightly with foil (or a lid) and bake for 25 minutes. Remove the foil, sprinkle the 1 cup shredded cheddar evenly over everything, and return the skillet to the oven uncovered. Bake for another 10 to 15 minutes, until the rice is tender and the liquid is fully absorbed.

After the covered bake, the rice will be nearly done. The final uncovered time lets the cheese melt and get those golden, bubbly edges while the last bit of liquid evaporates.

Step 5: Scoop and Serve

Let the casserole rest off the heat for 5 minutes, then scoop generous portions straight from the skillet. A final crack of black pepper on top is all you need.

You get spoonfuls of creamy rice, chunks of sausage, and a stretchy cheese pull from the top. It’s the kind of serving that makes a Tuesday night feel a little special.

Tips for the Best Casserole

Use a heavy oven-safe skillet or a 2-quart baking dish; thin pans can scorch the rice near the edges.
Don’t skip the foil covering step, that trapped steam cooks the rice evenly without drying it out.
Shred your own cheese from a block. Pre-shredded cheese often has anti-caking starches that prevent smooth melting.
Brown the sausage well until deeply caramelized, those dark bits are the base of the casserole’s savory depth.

Bake times by dish:

Dish	Covered Time	Uncovered Time
10-inch oven-safe skillet	25 mins	10 to 15 mins
2-quart square baking dish (metal or ceramic)	25 mins	12 to 15 mins

Storing Leftovers

Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the microwave or in a covered skillet with a splash of broth to keep the rice from drying out.

What to Serve With

A crisp green salad with a sharp lemon vinaigrette cuts the richness perfectly. Steamed green beans or roasted asparagus alongside turn it into a bigger meal without extra work.

Frequently Asked Questions

Can I use brown rice?

Yes. Use 2 cups broth and bake covered for 40 to 45 minutes before adding the cheese; check that the rice is tender before the uncovered bake.

Can I make this ahead?

You can assemble the whole casserole (without the cheese) up to 24 hours ahead and refrigerate it. Add 5 to 10 minutes to the covered baking time since it will start cold.

What if I don’t have cream of mushroom soup?

A simple white sauce works: melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 minute, then slowly whisk in 1 1/2 cups milk until thickened. Add a pinch of salt and use that in place of the soup.

Can I use fresh vegetables instead of frozen peas?

Absolutely. Fresh peas, chopped broccoli, or a handful of baby spinach all work; just stir them in with the sausage before the covered bake.