Prep the Casserole:

Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick cooking spray.

Slice the sausage into thin, bite-sized half circles. Chop the onion and green bell pepper. Drain the sauerkraut well to prevent excess moisture.

Assemble:

Evenly sprinkle the uncooked rice across the bottom of the baking dish.

Layer the drained sauerkraut on top of the rice.

Scatter the sliced sausage evenly over the sauerkraut layer.

Top with chopped green pepper and onion.

Add the Sauce:

In a bowl or large measuring cup, stir together the tomato soup and hot water until smooth. Pour this mixture evenly over the entire casserole.

Bake:

Cover the casserole dish tightly with foil and bake in the preheated oven for 45 to 55 minutes, or until the rice is tender and all the liquid is absorbed.

Serve:

Let it rest for 5 minutes before serving. This dish is perfect as-is, or paired with crusty bread for soaking up every last bite.