Sausage, Pepper and Rice Casserole
What can I say? It’s cold out, it’s dark by 5:00 and all I want to eat are casseroles. I love the idea of getting everything in one pan and then serving up a big bowl of warm, comforting goodness.
Back in early November, I randomly received an email advertising a company called Mom’s Place Gluten Free. I had never heard of this company, but their picture of crescent rolls intrigued me. I wanted those crescent rolls for Thanksgiving. I made a video of making those rolls if you want to watch.
Since I was already ordering the crescent roll mix, I looked around the site and found so many things I wanted to try. Lots of bread mixes (so far my favorite has been the French bread), soup and dip mixes, etc. You can see the variety of items I purchased in the video linked above.
So one night when I was craving a casserole of some sort, felt like creating a new recipe, was trying to use up the bounty of bell peppers from my garden and wanting to try those gluten free cream soup mixes from Mom’s Place Gluten Free, this recipe was born.
It was everything I want in a casserole:
- Tastes great
- Easy
- Comfort food at it’s finest
- Contains meat, carbs and veggies for a complete meal
- Made plenty of leftovers that reheated beautifully
I’m already imagining new recipes to make with those soup mixes. If you have a favorite casserole recipe, would you send it my way? I know there are tons and tons of them that use that canned cream soup that is definitely not gluten free and so I’ve just ignored those recipes for many years. Now, I feel like I can recreate them successfully with these mixes.
And no, this is not a paid advertisement for Mom’s Place Gluten Free. I really just wanted to share this recipe and this new resource with you. I hope you like it as much as my family did.
Sausage, Pepper and Rice Casserole
Ingredients
- 3 cups water
- 1 1/2 cups uncooked white rice
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. ground pork sausage
- 2-3 large bell peppers, any color
- 1/2 cup sour cream
- 1 cup almond milk
- 1 Tbsp. Mom's Gluten Free Onion Soup Mix
- 3 Tbsp. Mom's Gluten Free Cream of Mushroom Soup Mix
- 1-2 cups shredded cheddar optional
Instructions
- Preheat oven to 375 degrees.
- Boil the water, add the rice, salt and pepper and cook until rice is almost done.
- While the rice is cooking, brown the sausage and peppers together in a large skillet over medium high heat.
- In a large mixing bowl, combine the sour cream, almond milk and soup mixes. Once the rice, sausage and peppers are cooked, add those to the sauce ingredients and mix well.
- Pour this mixture into a well greased 9×13 baking dish.
- Top with cheese if using. Cover with parchment paper and then secure with a piece of foil. Bake 20 minutes.
- Remove the foil and parchment and bake 10 minutes more, until hot, bubbly and slightly browned on top.