This post may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you.
Gluten free sausage and rice casserole is a dish that brings back so many memories for me. My mom got this recipe from another Army wife while my family was stationed in Germany. Let me tell you, it quickly became a family favorite!
I remember coming home and seeing the ingredients lined up on the counter and my siblings and I getting so excited! My mom would make this huge casserole dish of gluten free sausage and rice casserole and we would eat on it for days. No one in my family was a huge fan of leftovers except when the leftovers were gluten free sausage and rice casserole!
Gluten free sausage and rice casserole was one of the first dishes I made for James and I after we got married. James loves to fry the leftovers with eggs the next day for breakfast. Me? I’m a bit of a purist and prefer to eat the casserole as it is for leftovers.
Gluten Free Sausage and Rice Casserole
- 1 pound pork sausage
- 1 cup white rice
- 1 can of gluten free condensed cream of mushroom or celery soup + 1 can of water
- 8 oz grated cheddar cheese
- 3 cups water or chicken stock
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- In a medium over medium-high heat pan bring water or chicken stock to a boil.
- Turn heat down, add rice, and cook until done.
- Drain rice in a colander.
- Pour rice into a large bowl.
- While the rice is cooking, in a frying pan over medium-high heat cook sausage with salt and pepper to taste.
- When sausage is done, drain grease and pour sausage into the bowl of rice.
- Open the condensed soup and pour it into the bowl.
- Fill the can with water, scraping the sides and bottom of the can and add it to the bowl.
- Stir until well combined.
- Mix in half the cheese.
- Pour the sausage rice mixture into a 9 x 13 inch baking dish and smooth out. Sprinkle the remaining cheese on top.
- Bake for 35 – 45 minutes or until heated thoroughly and cheese is all melted and bubbly.
- Remove from oven and allow to cool for 10 minutes before serving.
Gluten Free sausage and rice casserole freezes beautifully!
- Make through step 11.
- Then pour into a freezer friendly ziptop bag.
- Squeeze any excess air out and close tightly.
- Lay flat in freezer.
- Thaw in the fridge.
- Then follow the remaining steps.
I usually serve gluten free sausage and rice casserole with a steamed vegetable side. Broccoli is our favorite.
While this is the classic 80s recipe I grew up with, I know that it is in no way “healthy”! But it sure is tasty! Also, back in the day we just used regular condensed soup but that was before we were gluten free.
I hope your family enjoys it as much as my family does!
Do you have a recipe from your childhood that you still make today?
Have a blessed day!
This post may or may not contain referral links. Please read my disclosure policy here.