Saturday, August 13, 2016

Edith's Rice and Sausage Casserole

1 c chopped celery
1 c chopped onion
1/2 c chopped green bell pepper
few sprigs of chopped parsley
1 lb pork sausage (also really good with Emily's recipe for turkey sausage)

Fry/saute together until vegetables are soft and sausage cooked Drain off fat.

In a large bowl, combine:
1 can Cream of Mushroom soup (Campbell's tastes the best)
1 soup can water
1 can Chicken Gumbo or Chicken with Rice soup (Campbells's tastes the best)
1 cup uncooked rice (white)

Add the vegetable and sausage mixture, stir well.
Pour into casserole dish and cover.
Bake 350 degrees for 1 hour (I have found that sometimes the rice isn't cooked enough, so add 15 - 30 minutes of baking time).

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