Dairy-Free Hearty Sausage Casserole

Packed with bold flavors and wholesome ingredients, this Dairy-Free Hearty Sausage Casserole is the ultimate comfort food for any night of the week. Featuring savory dairy-free sausages, a medley of vibrant vegetables like zucchini, red bell pepper, and carrots, and the earthy warmth of thyme and oregano, this recipe creates a one-pan meal that’s as nutritious as it is satisfying. Simmered in a rich tomato and vegetable broth base with perfectly cooked rice, this casserole is both creamy (without any dairy!) and irresistibly hearty. Best of all, it’s oven-baked to perfection, making it an easy and fuss-free dish that’s ideal for midweek dinners or casual gatherings. Serve it fresh out of the oven, garnished with chopped parsley, for a family-friendly meal that’s guaranteed to impress!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 8 pieces dairy-free sausages
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic cloves
• 2 medium carrot
• 2 stalks celery stalks
• 1 medium red bell pepper
• 1 medium zucchini
• 14 ounces canned diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup rice (preferably long-grain)
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.

Step 3

Slice the dairy-free sausages into thick rounds and add them to the skillet. Cook for about 5-7 minutes until browned, turning occasionally. Once browned, remove the sausage pieces from the skillet and set them aside.

Step 4

While the sausages are cooking, finely chop the onion and garlic, slice the carrots and celery, and dice the bell pepper and zucchini.

Step 5

In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.

Step 6

Add the sliced carrots, celery, red bell pepper, and zucchini to the skillet. Cook for about 5 minutes until the vegetables begin to soften.

Step 7

Stir in the canned diced tomatoes (including the juice) and vegetable broth.

Step 8

Add the browned sausage pieces back into the skillet, along with the dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Step 9

Bring the mixture to a simmer and then stir in the rice. Ensure the rice is evenly distributed and submerged in the liquid.

Step 10

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 11

Bake for 40-45 minutes or until the rice is cooked and has absorbed most of the liquid.

Step 12

Once done, remove the casserole from the oven and let it cool for 5 minutes. Sprinkle with freshly chopped parsley before serving. Serve hot.

Nutrition Facts

Serving size	(2435.0g)

Amount per serving	% Daily Value*
Calories	2333.2

Total Fat 126.7g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 7.6g
Cholesterol 7.9mg	0%
Sodium 9213.2mg	0%
Total Carbohydrate 197.8g	0%
Dietary Fiber 42.8g	0%
Total Sugars 59.7g
Protein 105.4g	0%

Vitamin D 0IU	0%
Calcium 558.8mg	0%
Iron 20.8mg	0%
Potassium 4913.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 17.9%

Carbs: 33.6%