Sausage with Rice Casserole is one of those recipes that earns a permanent spot in your dinner rotation after the very first bite. Known as St. Paul’s Rice, this vintage community-cookbook classic is built on a Lipton Chicken Noodle Soup Mix base that sets it apart from every other sausage casserole out there. There’s no canned cream soup, no complicated technique — just honest, hearty flavor that comes together in about an hour.
If you’re looking for more casserole recipes, try my Chicken Parmesan Casserole and Sweet Potato Apple Casserole.
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Why this Rice and Sausage Recipe is a Keeper
This sausage and rice casserole checks every box for a reliable weeknight dinner that the whole family will actually eat.
- No Cream Soup Required: The Lipton soup mix base delivers rich, savory flavor without a single can of cream of anything.
- One Baking Dish: Everything comes together in a single 9 x 13-inch dish, which means easy cleanup after dinner.
- Big Flavor from Simple Ingredients: Pork sausage, the holy trinity of vegetables, and pantry spices do all the heavy work here.
- Feeds a Crowd: Six generous servings make this perfect for busy family dinners or a casual potluck contribution.
What Is St. Paul’s Rice?
St. Paul’s Rice is the beloved old-fashioned name for this sausage with rice casserole, and it traces its roots to church-hall potlucks and community cookbooks across the South.
The name likely comes from a church congregation that made this dish famous at covered-dish suppers, where it was always the first pan to empty.
What makes it stand out from every other sausage casserole on the internet is the Lipton Chicken Noodle Soup Mix base — no canned cream soup, no cheese sauce, just pure savory flavor built from pantry staples.
The holy trinity of onion, bell pepper, and celery gives it a distinct Southern-soul character that feels both nostalgic and deeply satisfying. If you grew up eating a version of this at a church supper or a family reunion, one bite will take you right back.
Pro Tip for Sausage Casserole Side Dish
Break the sausage into small, even crumbles while it cooks. Smaller pieces distribute more evenly throughout the casserole, so every forkful gets a little sausage in every bite. A meat masher makes this job fast and easy — it’s one of those tools you’ll reach for every time you brown ground meat.
Ingredient Notes for Easy Sausage and Rice Casserole
Here’s what you need to know about the key ingredients in this sausage rice casserole before you start cooking.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Lipton Chicken Noodle Soup Mix: This is the secret weapon in the recipe — it seasons the rice and adds a savory depth that no broth alone can replicate. Don’t substitute with a different soup mix or the flavor profile will change significantly.
- Pork Sausage: Plain bulk pork sausage works best here because you control the seasoning. If you use a pre-seasoned variety, omit the salt and seasoning salt called for in the recipe.
- Long-Grain White Rice: Long-grain white rice holds its texture through the stovetop simmer and the oven bake without turning mushy. Avoid instant rice here.
- The Holy Trinity (Onion, Bell Pepper, Celery): These three vegetables are the flavor foundation of the dish. Dice them to a similar size so they cook evenly in the skillet.
- Seasoning Salt: If you’d like to use a homemade blend instead of store-bought seasoning salt, try this House Seasoning Blend — it works perfectly in this recipe.
Variations and Substitutions for Italian Sausage and Rice
This recipe is flexible enough to work with what you have on hand.
➡️ Swap the sausage variety — Italian sausage adds a fennel-forward flavor, while smoked sausage sliced into coins gives the sausage casserole a heartier, smokier bite.
➡️ Use brown rice — Brown rice works here, but add an extra 10 to 15 minutes of simmering time to make sure it’s fully cooked before baking.
➡️ Add a vegetable — Diced mushrooms or frozen peas stirred in before baking add color and extra nutrition without changing the character of the dish.
➡️ Try a different bell pepper — Red or yellow bell pepper is slightly sweeter than green and works beautifully if that’s what you have.
➡️ Make it spicy — Use hot pork sausage or add a pinch of crushed red pepper flakes with the other seasonings for a little heat.
Special Equipment Needed To Make It Easier
You don’t need anything fancy to pull this casserole together, but a few good tools make the process smoother.
- Large Skillet — A wide, heavy skillet gives the sausage room to brown properly instead of steam. Shop on Amazon
- Medium Saucepan — You’ll use this to cook the rice and soup mix together before everything goes into the baking dish. Shop on Amazon
- Measuring Cups — Accurate measuring keeps the rice-to-liquid ratio right so the rice cooks up perfectly tender. Shop on Amazon
- Measuring Spoons — Precise spice measurements matter, especially when you’re seasoning the vegetables. Shop on Amazon
- 9 x 13-Inch Casserole Dish — A full-size baking dish gives the mixture enough room to bake evenly and develop a lightly browned top. Shop on Amazon
- Meat Masher — This tool breaks the sausage into small, even crumbles faster than a spoon ever could. Shop on Amazon
How to Make Sausage and Rice Casserole Recipe
This recipe comes together in a few simple stages, and the oven does most of the heavy lifting. Here’s a quick overview before you dig into the full recipe card below.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the rice with the Lipton Chicken Noodle Soup Mix and water in a saucepan until the liquid is absorbed and the rice is tender.
- Brown the pork sausage in a large skillet, breaking it into crumbles, then transfer it to your greased baking dish.
- Sauté the diced onion, bell pepper, and celery in the same skillet with the seasonings until softened.
- Combine the sausage, vegetables, and rice mixture in the baking dish and stir everything together until evenly mixed.
- Bake the sausage and rice casserole uncovered at 400°F for 45 minutes to 1 hour, until the top is lightly browned and the casserole is heated through.
Prep Ahead and Short Cut Tips
Getting a head start on this sausage casserole makes busy weeknights so much easier. Here are a few ways to save time without sacrificing any flavor.
➡️ Brown the sausage early: Cook and crumble the sausage up to two days ahead and store it in the fridge in an airtight container.
➡️ Chop the vegetables in advance: Dice the onion, bell pepper, and celery up to three days ahead and refrigerate them in a sealed bag or container.
➡️ Cook the rice mixture ahead: Prepare the Lipton soup and rice base the day before and store it covered in the fridge until you’re ready to assemble.
➡️ Assemble the night before: Put the whole casserole together, cover it tightly, and refrigerate overnight. Just add a few extra minutes to the bake time the next day.
➡️ Use pre-diced vegetables: Grab a bag of frozen or store-bought diced mirepoix to skip the chopping entirely on a hectic night.
Alternate Cooking Methods
This recipe is designed for the oven, but you can adapt it a couple of ways if needed.
- Make it on the stovetop: After browning the sausage and softening the vegetables, add the rice and soup mix directly to the skillet with the water. Simmer everything covered over low heat for 20 to 25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Use a slow cooker: Combine all the ingredients in a six-quart slow cooker after browning the sausage and sautéing the vegetables. Cook on low for three to four hours or on high for one and a half to two hours, until the rice is cooked through. Note that the top won’t brown the same way it does in the oven.
Why is My Rice Still Hard After Baking?
Undercooked rice is often the result of insufficient liquid, a tightly covered casserole not being used, or the casserole not baking long enough. Make sure the rice is fully submerged in the liquid before baking.
Store, Reheat and Use Leftover Sausage and Rice Dressing
- Storing: Let the casserole cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly with foil. It keeps in the refrigerator for up to four days.
- Reheating: Reheat individual portions in the microwave for one to two minutes, stirring halfway through. To reheat a larger portion, cover the dish with foil and warm it in a 350°F oven for about 20 minutes, or until heated through.
- Using Leftovers: Leftover sausage rice casserole is incredibly versatile. Stuff it into bell peppers and bake for a quick second-night dinner, or serve it alongside a simple green salad for a lighter meal. If you love casserole nights, check out my Chicken and Rice Casserole and Beef and Rice Casserole for more hearty options, or browse all my Best Casserole Recipes for weeknight inspiration.
Expert Tips for Making This Easy Casserole Recipe
➡️ Toast the rice: Add the dry rice to the saucepan for one to two minutes before adding the liquid to build a slightly nuttier flavor.
➡️ Skip extra salt: If your pork sausage is already seasoned, leave out the salt and seasoning salt — the Lipton mix adds plenty on its own.
➡️ Don’t cover while baking: Leaving the dish uncovered is what gives the top that lightly browned, slightly crispy finish that makes this casserole so satisfying.
➡️ Let it rest: Give the casserole a full five minutes out of the oven before serving so everything sets up and slices cleanly.
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Easy Sausage with Rice Casserole Recipe
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Ingredients
- 2 tablespoons Oil, divided
- ½ cup Long-grain white rice
- 8.4 ounces Lipton Chicken Noodle Soup Mix, 2 packages
- 5 cups Water
- 1 pound pork sausage
- 1 Onion, diced
- 1 Green bell pepper, diced
- 1 Celery stalk, diced
- 1 teaspoon Salt, omit if using seasoned pork sausage
- 1 teaspoon Seasoning salt, omit if using seasoned pork sausage
- 1 teaspoon Dried oregano
- ½ teaspoon Black pepper
Instructions
- Preheat the oven to 400℉.
- Grease a 9 x 13-inch baking dish with 1 tablespoon of the oil and set aside.
- Add the rice, Lipton Chicken Noodle Soup Mix, and water to a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover the saucepan, and simmer for 10 to 15 minutes, or until the liquid is fully absorbed and the rice is tender.
- While the rice simmers, heat a large skillet over medium-high heat.
- Add the pork sausage to the skillet and cook for 6 to 8 minutes, breaking it into crumbles as it cooks, until the sausage is browned and cooked through.
- Transfer the cooked sausage to the prepared baking dish.
- Add the remaining 1 tablespoon of oil to the skillet if the pan is dry after removing the sausage.
- Add the diced onion, green bell pepper, and celery to the skillet.
- Sprinkle the salt, seasoning salt, dried oregano, and black pepper over the vegetables.
- Cook for 5 to 7 minutes over medium-high heat, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Transfer the vegetable mixture to the baking dish with the sausage.
- Add the cooked rice mixture to the baking dish and stir until all ingredients are evenly combined.
- Spread the mixture into an even layer in the baking dish and bake uncovered for 45 minutes to 1 hour, or until the top is lightly browned and the casserole is heated through.
- Remove the baking dish from the oven and let the casserole rest for 5 minutes before serving.
Christina’s Notes
- Season carefully: If your pork sausage is pre-seasoned, skip the salt and seasoning salt to avoid an overly salty casserole.
- Bake uncovered: Leaving the dish uncovered the entire time gives you that lightly browned, slightly crispy top layer.
- Check your rice: Make sure the liquid is fully absorbed before you pull the rice off the heat — undercooked rice won’t finish in the oven.
- Rest before serving: Let the casserole sit for 5 minutes after baking so it firms up and serves cleanly.
- Store it right: Refrigerate leftovers in an airtight container for up to 4 days, or freeze the unbaked assembled casserole for up to 2 months.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.