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hawaiian sausage, rice and vegetable casserole

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

I got the idea for this recipe from another recipe site, but it seemed more like a side dish than a main dish. So I added a few more vegetables so it was more like an entree casserole. The intro stated that regular kielbasa sausage can be used in place of the smoked turkey sausage, but it'll increase the fat level by about 25 grams. It's really easy to prepare and makes a filling entree casserole with a touch-of-the-tropics flavor to it. The wide array of vegetables adds a nice splash of color to the dish, too.

yield 4 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For hawaiian sausage, rice and vegetable casserole

  • 1 1/4 c
    water
  • 2 Tbsp
    unsalted butter
  • 1 (6-oz) pkg
    long-grain & wild rice mix (original recipe) with seasoning packet (such as uncle ben's, or similar brand)
  • 1/2 c
    pineapple preserves
  • 1 lb
    precooked smoked turkey kielbasa, halved lengthwise and cut into 1-inch slices
  • 1 (8-oz) can
    sliced carrots, well drained
  • 1 md
    onion, finely chopped
  • 1 stalk
    celery, chopped
  • 1 sm
    green bell pepper, chopped
  • 1 sm
    red bell pepper, chopped
  • 1 sm
    orange (or yellow) bell pepper, chopped
  • 8 oz
    can pineapple chunks in unsweetened juice, undrained

How To Make hawaiian sausage, rice and vegetable casserole

  • 1
    Preheat oven to 375°F.
  • 2
    In small saucepan, bring water and butter to a boil.
  • 3
    In ungreased 2 1/2-quart casserole dish, combine all ingredients including seasoning packet from the rice package and boiling water; mix well. Cover dish with lid or foil.
  • 4
    Bake at 375°F for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.
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