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Grammy's Sausage Casserole

Grammy's Sausage Casserole

Adding a modern twist to an old farm classic casserole
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 6


  • 2 lb Ground Breakfast Sausage
  • ½ White onion diced
  • 3 Carrots diced
  • 3 Celery diced
  • 3 Garlic Cloves minced
  • 2 cup Long Grain Rice
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 2 cup Chicken Stock
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 tsp Taragon
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Heavy Cream
  • 2 cups Cheddar Cheese shredded


  • Prepare all of the ingredients. Preheat oven to 375deg
  • Add water to a saucepan and bring to a boil. Once you have a rolling boil, add the rice. Allow to cook for 12 minutes. Drain rice in a colander and rinse with cool water to remove excess starch.
  • In a large saute pan over medium-high heat, add sausage to pan. Crumble and cook until no longer pink. Remove sausage from pan to a 13x9 baking dish, reserving grease. Add carrots, onions, garlic, and celery to pan and saute for 5 minutes then add to sausage.
  • In the large saute pan reduce heat to medium, add butter, salt, pepper, rosemary, tarragon, and thyme. Once butter is melted add flour and whisk for 3 minutes. Whisk in chicken broth and cook for 3 minutes more, then add heavy cream and cook for 3 minutes.
  • Add rice to sausage mixture and pour sauce over top. Stir to combine. Sprinkle with cheese and place in oven for 20 minutes. Let sit for 5 minutes before serving.
Keyword casseroles, cheese, rice, Sausage
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