Rice Casserole Recipes | Fish Chowder, Brown Rice Bake & Sausage Rice Casserole
These vintage rice casseroles are easy, hearty comfort-food favorites—perfect for weeknight dinners, potlucks, and make-ahead meals.
Choose from a fish chowder served over rice, a simple baked brown rice casserole using pantry soups and mushrooms, and a sausage-and-rice bake that feeds a crowd. Use the jump links below to go straight to the recipe you want.
Recipes on this page
Use the links below to jump directly to each rice casserole recipe.
Fish Chowder Rice Casserole
Ingredients
- 2 tablespoons bacon fat or margarine
- 1/2 cup to 1 cup frozen onions
- 1 (1 lb) can tomatoes
- 1 (8 oz) bottle clam juice
- 3 cups frozen O'Brien potatoes
- 1 teaspoon salt
- Dash hot pepper sauce
- 1 bay leaf
- 1 lb frozen fish fillets
- 1 (10 oz) package frozen okra
- Hot cooked rice (for serving)
Instructions
- In a heavy 4-quart kettle or Dutch oven, melt bacon fat.
- Add onions and sauté, stirring, 5 to 6 minutes.
- Add tomatoes, clam juice, O'Brien potatoes, salt, hot pepper sauce, and bay leaf; bring to a boil.
- Add fish, cover, and simmer slowly 20 minutes.
- Add okra and simmer 8 to 10 minutes more.
- Serve over hot cooked rice. Makes about 6 cups (about 4 hearty servings).
- Total cook time: 40–45 minutes
- Equipment: 4-quart kettle or Dutch oven
- Servings: 4
Rice Casserole
Ingredients
- 1 cup brown rice
- 1/4 lb margarine or butter
- 1 can onion soup, undiluted
- 1 can consommé, undiluted
- 1 can mushrooms with liquid (slice if needed)
Preheat oven to 350°F.
Instructions
- Place brown rice in a 2-quart casserole.
- Add onion soup, consommé, and mushrooms with their liquid.
- Bake uncovered 45 to 50 minutes. Serves 6.
- Total cook time: 45–50 minutes
- Equipment: 2-quart casserole
- Servings: 6
Rice, Sausage Casserole
Ingredients
- 2 lb pork sausage meat
- 1 green pepper, chopped
- 2 large onions, finely chopped
- 2 cups celery, chopped (use 1 cup during cooking; reserve 1 cup for topping)
- 2 bouillon cubes
- 4 1/2 cups boiling water
- 1 cup uncooked rice
- 1/4 cup margarine, melted
- 1/2 teaspoon salt
Preheat oven to 375°F.
Instructions
- Brown sausage in a large heavy skillet; drain excess fat.
- Add green pepper, onions, and 1 cup chopped celery; cook 5 minutes.
- Dissolve bouillon cubes in boiling water; stir in rice. Cover and simmer 20 minutes.
- Stir in sausage mixture and salt; mix thoroughly.
- Turn into a 13×9×2-inch pan. Sprinkle remaining celery on top and drizzle melted margarine over all.
- Bake 30 minutes at 375°F. Serves 10–12.
- Total cook time: 30 minutes
- Equipment: 13×9×2-inch pan
- Servings: 10–12
Rice Casserole FAQ
Can I use white rice instead of brown rice?
For the baked brown rice casserole, brown rice holds texture best. If using white rice, reduce the bake time and check early.
Can I make these casseroles ahead of time?
Yes. Assemble ahead and refrigerate. Bake when ready, adding a few extra minutes if the dish is cold.
What’s the best way to reheat rice casseroles?
Reheat covered in the oven until hot throughout. Add a splash of broth or water if it seems dry.
Do I need a special pan for these recipes?
Use the listed pan size when possible. Similar depth is more important than exact dimensions for consistent bake time.