Sausage and Beef Rice Casserole Recipe – Hearty one-pot comfort for busy nights

Introduction

The house smelled like garlic and warm tomatoes the moment I walked in — that sizzle and soft pop always tells me dinner’s nearly ready. This Sausage and Beef Rice Casserole is the kind of dish that hugs you back: savory meat, tender peppers, and rice that soaks up all the good juices. This always takes me back to Sunday dinners. For a different comforting rice bake, try my take on a ranch chicken and rice casserole some night soon.

Why You’ll Love This

• One-pot dinner with minimal fuss and cleanup.
• Uses pantry staples and stretches to feed a family.
• Bold, homey flavors that kids and adults approve.
• Ready in about 45 minutes — weeknight-friendly.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 30–35 minutes
• Total time: 40–45 minutes
• Skill level: Easy
• Taste: Savory + slightly tangy from salsa tomatoes

You’ll feel confident making this — it’s forgiving and fast.

Ingredients You’ll Need

• 1/2 lb Italian sausage
• 1/2 lb lean ground beef
• 1 small finely chopped onion
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 3 cloves garlic, chopped
• 4 cups low sodium beef broth
• 2 cups low sodium chicken or vegetable broth
• 1 can (14.5 oz) salsa tomatoes
• 3/4 cup raw rice (jasmine)
• Kosher salt
• Fresh ground black pepper

Chef notes:

• Fresh garlic = bigger flavor.
• Use low-sodium broths to control salt.
• Jasmine rice gives a soft, fragrant bite.

How to Make It

1. First, heat a large pot or ovenproof casserole over medium. Add the Italian sausage and ground beef. Brown them, breaking the meat into pieces as they cook. Listen for the steady sizzle.
2. Then, halfway through browning, add the chopped onion and both peppers. Stir a few times; the edges should turn glossy and slightly golden.
3. Next, reduce heat to medium-low during the last minute of browning and add the chopped garlic. Stir constantly until fragrant — about 30–60 seconds.
4. After that, drain excess fat from the pot. Wipe out if needed, but leave the browned bits for flavor.
5. Now pour in the beef broth, chicken broth, and the can of salsa tomatoes with juices. Stir, scrape up browned bits, and bring to a gentle simmer. You’ll see the mixture loosen and steam.
6. Simmer uncovered for about 15 minutes, or until the peppers begin to soften and the liquid reduces slightly. The aroma will deepen.
7. Then stir in the raw jasmine rice, making sure each grain gets coated in the saucy mix. Press the mixture level and cover.
8. Finally, cook covered for 5–7 minutes over medium-low, or until the rice is tender and most liquid is absorbed. Taste and season with kosher salt and fresh ground black pepper. Serve quickly for best texture.

Done looks like plump rice, slightly saucy (not soupy), and tender peppers.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown meat the day before and refrigerate; add straight to step 5.
2. Common mistake + fix: If rice turns mushy, you likely used too much heat; cook gently and check at 5 minutes.
3. Simple variation: Stir in chopped cilantro or a pinch of smoked paprika for smoky depth.

(For another sausage-forward casserole idea, see this sausage and biscuit breakfast casserole.)

Serving Ideas

• Weeknight dinner: Spoon into bowls and top with shredded cheddar and scallions.
• Casual brunch: Serve with fried eggs and warm tortillas.
• Holiday side: Bring it as a hearty accompaniment to roasted veggies.
• Garnish with lime wedges, sour cream, or chopped parsley for brightness.
• Pair with a simple green salad and crusty bread.

(If you want a smoky, cheesy side, try pairing with my cheesy bacon and hash brown casserole.)

Storing & Leftovers

• Fridge: Keep covered in an airtight container for up to 3–4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months.
• Reheat: Warm gently on the stove with a splash of broth to revive texture.

Leftover idea: Turn it into a stuffed pepper or toss into a grain bowl for lunch.

(For soups that use similar pantry staples, see beef and barley soup.)

FAQs

Q: Can I make this ahead?
A: Yes — you can prepare the meat and sautéed veggies a day ahead and finish with rice just before serving.

Q: Can I substitute rice?
A: You can try long-grain white rice, but cooking times may change; avoid quick-cook rice here. The classic texture comes from jasmine.

Q: How do I know it’s done?
A: The rice should be tender and plump, the liquid mostly absorbed, and the dish should steam when you lift the lid. A quick taste will tell you.

Q: Can I freeze Sausage and Beef Rice Casserole?
A: Yes, freeze in portioned containers; thaw overnight in the fridge before reheating gently.

(Also helpful: my cheesy beef and potato soup for leftover beef ideas.)

Conclusion

If you want another home-style casserole to compare notes with, see this Ground Beef and Sausage Rice Casserole – Soulfully Made for a similar classic, or this Sausage & Rice Casserole – South Your Mouth for a different spin.

Final Thoughts

Give this a try on a chilly night — brown the meat slowly, simmer gently, and serve while it’s still steaming. Tweak the peppers or herbs to suit your family, and most of all, enjoy the cozy simplicity of Sausage and Beef Rice Casserole.

Sausage and Beef Rice Casserole

A hearty one-pot dish filled with savory meat, tender peppers, and rice that soaks up the flavorful juices. Perfect for busy nights and family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat

• 1/2 lb Italian sausage
• 1/2 lb lean ground beef

Vegetables

• 1 small finely chopped onion
• 1 piece green pepper, finely chopped
• 1 piece red pepper, finely chopped
• 3 cloves garlic, chopped Fresh garlic = bigger flavor.

Liquids

• 4 cups low sodium beef broth Use low-sodium broths to control salt.
• 2 cups low sodium chicken or vegetable broth
• 1 can (14.5 oz) salsa tomatoes

Grains

• 3/4 cup raw jasmine rice Jasmine rice gives a soft, fragrant bite.

Seasoning

• Kosher salt
• Fresh ground black pepper

Method

 

Preparation

1. Heat a large pot or ovenproof casserole over medium heat. Add the Italian sausage and ground beef. Brown them, breaking the meat into pieces as they cook.
2. Halfway through browning, add the chopped onion and both peppers. Stir a few times until the edges turn glossy and slightly golden.
3. Reduce heat to medium-low during the last minute of browning and add the chopped garlic. Stir constantly until fragrant, about 30-60 seconds.
4. Drain excess fat from the pot and wipe out if needed, but leave the browned bits for flavor.

Cooking

1. Pour in the beef broth, chicken broth, and can of salsa tomatoes with juices. Stir, scrape up browned bits, and bring to a gentle simmer.
2. Simmer uncovered for about 15 minutes, or until the peppers begin to soften and the liquid reduces slightly.
3. Stir in the raw jasmine rice, ensuring each grain is coated in the mixture. Press the mixture level and cover.
4. Cook covered for 5-7 minutes over medium-low heat, or until the rice is tender and most liquid is absorbed. Taste and season with kosher salt and fresh ground black pepper.

Serving

1. Serve quickly for the best texture; garnish with lime wedges, sour cream, or chopped parsley if desired.

Notes

Time-saver: Brown meat the day before and refrigerate to add straight to the cooking process. If rice turns mushy, likely too much heat was used; cook gently and check at 5 minutes. For a variation, stir in chopped cilantro or a pinch of smoked paprika for smoky depth.