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Ingredients
Scale
- 1 ¼ cups water (or low-sodium chicken broth)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup uncooked long-grain white rice
- 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained
- 1 sweet bell pepper (any color), diced
- 1 small onion, diced (about 1 cup total)
- 12 ounces fully cooked Italian sausage, sliced into rounds
Instructions
- Preheat the oven to 375°F and prepare a 9×13-inch baking dish with cooking spray.
- In a bowl, combine water, cream of mushroom soup, Italian seasoning, salt, garlic powder, and pepper. Whisk until smooth.
- Mix in the uncooked rice, drained diced tomatoes, bell pepper, and onion. Distribute evenly in the baking dish.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- After baking, stir in the sliced sausage and cover again. Return to the oven and bake for another 20 to 25 minutes.
- Check the rice for doneness by stirring. If it isn't tender, continue baking covered for 10 to 15 minutes until the liquid is absorbed and the rice is cooked.
- Allow the casserole to rest for a few minutes before serving, garnished with fresh basil if desired.
Notes
For a richer flavor, substitute chicken broth for water.
Feel free to use different types of sausages for varied taste.
Add some grated cheese on top before the final baking for a cheesy casserole.
- Prep Time: 10 minutes
- Cook Time: 85 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 3g
- Sodium: 825mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 37mg