Turkey Kielbasa, Rice, and Vegetable Casserole

Turkey kielbasa rice veggie recipe

​The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 80 mins
Total: 95 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
451 Calories
25g Fat
40g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 451
% Daily Value*
Total Fat 25g 32%
Saturated Fat 10g 51%
Cholesterol 66mg 22%
Sodium 797mg 35%
Total Carbohydrate 40g 14%
Dietary Fiber 4g 14%
Protein 17g
Calcium 239mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is one of those humble casseroles that makes you realize that dinner can really come together with what is in the fridge. Not only is it hearty, but it is also inexpensive and a great make ahead and heat before serving dish, perfect to assemble the night before and then pop into the oven when you get home after a busy day. It's great cold weather comfort food.

You don’t have to use black rice at all, although it does make for a dramatic looking casserole. It takes longer to cook than white rice, so plan for that. You can also use other grains here, from farro to barley to quinoa—just cook accordingly to package directions.


  • 1 cup onion (chopped)
  • 1 tablespoon garlic (minced)
  • 3 cups cabbage (shredded)
  • 1 cup black pearl rice
  • 1 3/4 cup water
  • 1/2 cup Italian parsley (chopped)
  • 2 cups tomato sauce
  • 1 (13-ounce package) turkey kielbasa (sliced)
  • 1 cup shredded Mexican blend cheese (or cheddar)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Ingredients for turkey kielbasa
    ​The Spruce Eats / Diana Chistruga
  2. Lightly grease an 11x9-inch oval or round baking dish.  

    Grease pan
    ​The Spruce Eats / Diana Chistruga
  3. In a large skillet, sauté the onion and garlic over medium heat for 5 minutes, or until the onions soften. 

    ​The Spruce Eats / Diana Chistruga
  4. Add the cabbage and sauté for another 5 minutes, until the cabbage begins to wilt.

    Add cabbage
    ​The Spruce Eats / Diana Chistruga
  5. Add the rice and the water, stir, cover, and bring to a simmer. Lower the heat slightly, and continue to simmer for 40 to 45 minutes, or according to package directions.

    Add rice and water
    ​The Spruce Eats / Diana Chistruga
  6. Turn the cooked rice and cabbage into a mixing bowl, and add the parsley, tomato sauce, and kielbasa.

    Add parsley, tomato
    ​The Spruce Eats / Diana Chistruga
  7. Toss to combine, then turn it into the prepared baking pan.

    Toss to combine
    ​The Spruce Eats / Diana Chistruga
  8. Sprinkle with the cheese, and bake for 20 to 25 minutes, until the whole thing is hot, and the cheese is melted.

    Sprinkle with hot cheese
    ​The Spruce Eats / Diana Chistruga
  9. Serve hot and enjoy!

    Serve hot
    ​The Spruce Eats / Diana Chistruga

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.