That first hiss from the cooker tells you something good is happening. You sense it in your bones. Cooking sausage and rice in the pressure cooker is one of those times you just know it's gonna turn out perfect. The valve hiss and steam cues you that it's working hard underneath. And honestly, it smells so good, you can't wait to dig in.
When you see that gentle slow release, it's like a signal that your meal is almost ready. The tender pull of the rice and sausage just makes you smile. The steam escaping slowly means your flavors are settled and tastes just right. You catch yourself thinking about how simple this recipe is, yet it delivers big on flavor and comfort. It's kinda outta this world how fast this all comes together with little fuss.
That first spoonful is worth all the wait. You'll feel the warmth of the creamy, savory sausage melded with tender rice and almonds that add a little crunch. It's kinda like a hug in a bowl, and you sure gonna wanna make this again. Trust me, your taste buds are in for a treat whenever you cook this up!
Easy Sausage and Rice Casserole
Equipment
- 1 2-quart casserole dish Sprayed with nonstick cooking spray
- 1 medium skillet For cooking sausage and vegetables
Ingredients
Main ingredients
- 1 pound pork sausage
- 1 cup diced onion about 1 small onion
- 1 cup diced celery about 3 ribs of celery
- 2 teaspoons minced garlic
- 1 can chicken broth 14.5-ounce can
- 1 can cream of celery soup 10.5-ounce can
- 1 cup uncooked long grain rice
- 0.25 cup slivered almonds
Instructions
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.
- Add 1 pound pork sausage to a medium skillet over medium-high heat and cook for 3-4 minutes, until most of the pink is gone.
- Add 1 cup diced onion, 1 cup diced celery, and 2 teaspoons minced garlic and cook for 4-5 minutes longer, until the vegetables are tender and the sausage is no longer pink.
- Add the sausage mixture, 1 (14.5-ounce) can chicken broth, 1 (10.5-ounce) can cream of celery soup, and 1 cup uncooked long grain rice to a large bowl and mix until combined.
- Pour into the prepared casserole dish and top with ¼ cup slivered almonds.
- Cover the dish tightly with aluminum foil and bake for 60 minutes.
- Remove the casserole from the oven and let it rest for 10 minutes before serving.
