Pakistan Casserole

by Sandra Merville Hart

Another one of the dishes my husband makes that has become a comfort food to me is Pakistan Casserole. He got the recipe from a co-worker before we were married. It quickly became a go-to recipe for him because it’s easy to prepare.

I use long grain brown rice which takes about 45 minutes to cook. In my opinion, this enhances the flavor of the casserole. If you use minute rice, it will be much quicker. It’s your preference—and, let’s be honest, it probably depends on the amount of time you have to get the meal on the table. 😊

Preheat the oven to 400 degrees.


1 lb. pork sausage (ground beef or ground turkey are nice substitutes)

3 cups cooked rice

1 can Cream of Chicken Soup

6 slices American cheese

¼ cup of shredded cheese

Prepare the rice per the package’s instructions.

Brown the sausage in a skillet, crumbling it as it cooks. Drain.

In a separate bowl, combine the cooked rice, sausage, and soup.

Select a large casserole dish (mine is 13×9) and spray it with cooking spray.

Spoon in about 2/3 of the mixture. Cover it with a layer of American cheese. Then put the remaining mixture on top.

Sprinkle about ¼ cup of shredded cheese (more if you prefer) over the top. Bake for 20 minutes or until the cheese melts.  

The flavor of the sausage is toned down a bit by the other ingredients, making this a kid-friendly meal. It’s also filling. The adults in our family also enjoy this dish.

If you make this dish using minute rice, it can be out of the oven in about a half hour.

For variation, try substituting the sausage for ground beef or ground turkey. This will also make the dish less spicy for those who prefer milder flavors.


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