Photo of One-pan cheesy sausage & rice casserole by WW

One-pan cheesy sausage & rice casserole

4 - 8
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
50 min
This easy dinner puts long-lasting fridge, freezer, and store-cupboard staples to good use.


Calorie controlled cooking spray

4 spray(s)


1 medium, chopped


2 clove(s), crushed

Chicken sausage(s), grilled

4 individual, chopped

Chicken stock cube(s)

1 cube(s), 720ml stock

Brown basmati rice, dry

135 g

Cauliflower, Raw

280 g, cut into florets

Plain White Flour

1 teaspoons, heaped

Half Fat Cheddar Cheese

75 g, grated

Parsley, fresh

2 tablespoons, chopped


  1. Mist a large ovenproof pan with cooking spray and put over a medium heat. Add the onion and garlic, then cook for 5 minutes, stirring occasionally. Add the sausage and cook for 3 minutes or until lightly browned. Add two-thirds of the chicken stock and the rice, then season and bring to a boil. Reduce the heat to medium-low, and cook for 30 minutes or until the rice is almost tender. Stir in the cauliflower, cover and cook for about 5 minutes, until the cauliflower and rice are cooked.
  2. Preheat the grill to high. In a small bowl, whisk together the remaining chicken stock and the flour. Stir the mixture into the rice. Increase heat to medium-high and bring to a boil and cook for about 2 minutes until the sauce thickens.
  3. Sprinkle the cheese over the rice mixture and grill until melted. Garnish with parsley, if desired.


You can use whatever frozen vegetables you have on hand: broccoli, Brussels sprouts, or butternut squash would be delicious.