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. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In the prepared dish, combine water, cream of mushroom soup, Italian seasoning, salt, garlic powder, and pepper. Whisk until smooth.
- Stir in the uncooked rice, drained diced tomatoes, bell pepper, and onion, spreading it evenly in the dish.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove from the oven and stir in the sliced sausage. Cover again and bake for an additional 20 to 25 minutes.
- Stir the casserole and check the rice. If not tender, cover and continue baking for 10 to 15 more minutes until the rice is done and most of the liquid is absorbed.
- Let rest for a few minutes. Garnish with fresh basil, if desired, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to use low-sodium broth for a healthier option.
You can customize this casserole by adding your favorite vegetables.
Baking times may vary depending on your oven; check for doneness accordingly.
- Prep Time: 10 minutes
- Cook Time: 85 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg