Sour Cream Rice Bake

by Katie on February 5, 2013

I have a great appreciation for simple food. Just good old comfort food – nothing too complicated or fussy.  This Sour Cream Rice Bake fits the bill, and it’s a cinch to put together. It’s a simple combination of flavors, but somehow that’s what makes it so good.

The flavors of this dish blend together so deliciously. You’ve got the spice of the Italian sausage mixed with the tomato flavor layered with a creamy rice mixture and all finished off with a good helping of gooey melted Cheddar cheese. It really is quite the dinner – I have made this several times and it has become a real favorite!

I haven’t frozen it yet, because we demolish it every time, but it would make a great freezer meal!

Sour Cream Rice Bake

 

Sour Cream Rice Bake

Ingredients

  • 1 pound Sweet Italian Turkey Sausage
  • 15 ounces canned tomato sauce
  • 1 1/2 cups long grain, white rice
  • 3 cups water (or beef broth)
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 2 green onions, diced
  • 1 cup cheddar cheese, shredded
  • salt and pepper, to taste

Instructions

  1. Combine the water and rice in a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low and cover the pan. Cook 15-18 minutes until the water is absorbed, stirring occasionally. Once cooked, let sit, covered, for 5 minutes.
  2. While the rice is cooking, cook the sausage in a skillet until cooked through. Remove from heat and drain off grease. Add the tomato sauce to the pan with the sausage.
  3. In a large mixing bowl, add the rice. Add in the cottage cheese, sour cream, and green onions and stir to combine. Salt and pepper to taste.
  4. In a 2 quart baking dish layer half of the rice mixture. Top with half of the meat and tomato mixture. Sprinkle half of the cheese. Repeat the layers. Bake at 350 for 10 or 15 minutes or until cheese is melted.

Notes

To Freeze: Prepare up to the point of baking and wrap well and freeze. To Serve: Thaw and bake according to directions.

http://www.cuttingbackkitchen.com/2013/02/05/sour-cream-rice-bake/

Recipe Adapted From: Buns In My Oven

If you are interested in freezer recipes – there are many more Freezer Pleasers here.

Sharing at: Tasty Tuesdays & Works For Me Wednesday

{ 8 comments… read them below or add one }

Sara February 5, 2013 at 10:56 am

Yum! This sounds like a delicious dinner. I love comforting one dish meals.

Reply

Katie February 5, 2013 at 5:24 pm

Sara, there’s nothing better than a comforting meal, is there?

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Cherie February 5, 2013 at 12:32 pm

MMMM…looks SO good!!! I’m gonna have to give this one a try…as you know….I’m a tad on the lazy side in the kitchen……and I LOVE the ONE DISH dinner!!!!

Reply

Katie February 5, 2013 at 5:28 pm

You will love it, Cherie (at least I hope so ;)). The only thing better than a one dish meal is a one dish meal that only has one dish to clean up…

Reply

Teresa February 5, 2013 at 7:29 pm

I so want to make this for dinner tonight! I just have a question, is the sweet Italian sausage an actually sausage? Or is it in ground form like ground beef?

Reply

Katie February 5, 2013 at 8:16 pm

Hi Teresa! Sweet Italian Turkey Sausage is a ground sausage that is in large links. It comes with about 5 or 6 in a package. I just remove the casing and crumble it into a pan.

Here is a link to a picture of the kind I use…
http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=16

You can also buy regular sweet Italian pork sausage that is just ground like hamburger (no links). I just haven’t seen that kind in turkey (which I really like), but you could use that if you wish.

I hope this helps you!!!

Reply

Kimi February 6, 2013 at 9:40 am

I make something similar. Think it’s a Pioneer Woman one. Very tasty. Going to have to try this one too. Thanks.

Reply

Katie February 6, 2013 at 10:57 am

Yeah, Kimi, Pioneer Woman has a similar recipe made with noodles (which would be delicious, I bet). I adapted mine from Buns in My Oven who adapted her’s from Pioneer Woman! It’s quite the popular recipe on blogland, I guess.

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