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Sausage-Rice Skillet Casserole

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 3/4 cup long grain rice
  • 1 lb country pork sausage
  • 2 small diced onions
  • 4 oz sliced crimini mushrooms
  • 1 (10 3/4) can condensed cream of mushroom soup
  • 1/4 cup plus one soup can full of water water
  • 4 tablespoons about 1/2 stick butter
  • 1 splash beef broth


Preheat oven to 350 °F.

In heavy-bottomed cast iron skillet (or other oven-safe skillet) over medium-high heat, add 1 tablespoon butter, let melt, then add onions and sausage. Sauté for 3 minutes, then add ground sausage and brown for 5 minutes more.

Add the cream of mushroom soup. Fill up the soup can with water and add to pan. Sprinkle the rice over top, add a dash of beef broth and 1/4 cup more water.

Cover with lid and bake at 350 °F for 25 minutes, check and stir. Bake for 20 minutes longer or until rice is cooked and casserole is bubbly.