Cheesy Sausage Comfort Casserole

Cheesy sausage casserole is the kind of dish that makes any chilly night better with its layers of smoky sausage mellow cheese and tender rice all tucked together in a bubbling casserole. When my oldest son started college he begged for this recipe to take back to the dorm because just the smell made him think of home.

The first time I made this casserole we were hosting friends during the holidays. It disappeared in minutes and everyone wanted the recipe. Since then it has turned into my go-to for potlucks and cold Friday evenings.

Ingredients

• Smoked sausage links: sliced for deep savory flavor. Choose a brand with real hardwood smoke for the best taste
• Cooked white rice: adds bulk and soaks up the cheesy sauce. Day-old rice holds its texture best
• Cream of mushroom soup: gives silky consistency and umami base. Pick a low-sodium option to control saltiness
• Milk: helps loosen the soup and melt the cheese. Whole milk gives the richest flavor
• White onion: brings sweetness and depth. Select onions that are firm and heavy for their size
• Celery: adds an aromatic crunch. Look for crisp pale green stalks with no soft spots
• Broccoli: brings color and subtle bitterness. Use fresh broccoli florets and steam them just tender for the best bite
• Shredded medium cheddar cheese: melts smoothly and gives robust flavor. Grate your own cheese for the creamiest result
• Seasoned salt: provides a savory hit. Pick one with a blend of herbs and a little paprika
• Salt and pepper: sharpen flavors. Freshly ground pepper is always worth that extra step
• Olive oil: for browning sausage and veggies. Look for extra virgin for more depth

Instructions

Brown The Sausage:

Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook for about five minutes stirring occasionally until it is caramelized and nicely browned on both cut sides. This step enhances the sausage flavor and gives little crispy edges

Cook The Vegetables:

Add the chopped onion and celery to the pan with the browned sausage. Cook for three to four minutes stirring occasionally until the vegetables are soft and the onion is turning translucent. You want everything to smell fragrant and sweet

Mix The Wet Ingredients:

In a large bowl combine the cooked rice cream of mushroom soup and milk. Stir thoroughly until every grain of rice is coated and the mixture looks creamy throughout

Combine And Season:

Add the sausage and vegetable mixture along with cooked broccoli to the bowl with the rice. Add one and a half cups of shredded cheese seasoned salt and a good pinch of salt and pepper. Fold together gently making sure everything is evenly coated with cheese and soup

Assemble And Top:

Spread the mixture evenly in a greased nine by thirteen inch casserole dish. Sprinkle the remaining half cup of cheddar cheese evenly over the top for a golden crust when baked

Bake Until Bubbly:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes until the casserole is bubbling at the edges and the cheese on top is golden and melted. Do not rush this step as this baking time lets all flavors meld and the cheese forms its signature crust

Rest And Serve:

Let the casserole sit for five minutes before serving. This rest helps the casserole slice neatly and keeps everyone from burning their tongues

I always sneak an extra handful of broccoli into this dish because it soaks up the cheesy goodness and is such a tasty way to get extra vegetables into my kids. My favorite memory is my youngest daughter demanding seconds after confidently declaring she hated broccoli.

Storage Tips

This casserole holds up well in the refrigerator for four days covered tightly. Leftover slices freeze beautifully wrapped in foil so you can reheat straight from the freezer. If it seems dry when reheating drizzle in a splash of milk and cover with foil to keep in the moisture.

Ingredient Substitutions

If you do not have broccoli swap it out for peas or green beans. Smoked turkey sausage or cooked chicken gives a different twist to the original. For gluten free needs look for a gluten free cream soup or make your own with cornstarch and sautéed mushrooms to keep the creamy base.

Serving Suggestions

This is a one-pot meal but a crisp salad on the side brightens everything up. I love serving this with a plate of tangy pickled beets or crunchy pickles. Warm rolls or crusty bread help scoop up any extra cheesy sauce left on the plate.

This casserole made its way into my family’s regular rotation when my son brought it for a dorm potluck and not a single bite was left by the end. My neighbor asked for the recipe after trying just one spoonful at our last game night and she now makes it for every family reunion. Having a sturdy delicious casserole that appeals to almost everyone has made my dinner table a little warmer.

Common Questions About Recipes

→ Can I use different sausage types?

Yes, kielbasa, turkey, or even plant-based sausage work well—just adjust browning time as needed.

→ Which cheese melts best for this dish?

Medium cheddar provides rich flavor and smooth melt, but Monterey Jack or mozzarella can be added for extra creaminess.

→ How can I prepare this ahead?

Assemble the casserole up to a day before baking. Keep covered and refrigerate, then bake fresh before serving.

→ What vegetables can I substitute in?

Peas, green beans, or spinach are great additions. Be sure any extra veggies are cooked before mixing in for best texture.

→ How are leftovers best stored?

Cool completely, then place in an airtight container. Refrigerate up to four days or freeze single servings for quick meals.