Directions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground sausage until browned and cooked through. Drain any excess fat.
Add the chopped onion, green bell pepper, and minced garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.
In a large mixing bowl, combine the cooked sausage and vegetables with the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, dried thyme, salt, and pepper.
Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.
Variations & Tips
For a bit of spice, consider using a spicy sausage or adding a pinch of cayenne pepper to the mix. You can also substitute brown rice for a nuttier flavor, though you may need to adjust the cooking time and liquid accordingly. For a lighter version, use turkey sausage and low-sodium soups. Feel free to add other vegetables like mushrooms or peas for extra nutrition and color.
