"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sausage Casserole, by Donna Field, is from Thyme and Season,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. bulk sausage - 1 hot and 1 regular, Jimmy Dean 1 cup finely chopped green pepper 3/4 cup finely chopped onion 2 1/2 cups coarse chopped celery 2 pkgs. chicken noodle soup mix-dry (Lipton or Knorr) 4 1/2 cups boiling water 1 cup regular rice (uncooked) do not use minute rice 1/2 tsp salt 1/4 cup oleo 1 cup blanched almonds (optional)
Brown sausage in a large skillet. Drain excess fat. Add pepper, onion, and celery and sauté (do not overcook) Combine soup mix and boiling water-add rice. cover and simmer 20 minutes or until rice is done. Add oleo and sausage mixture. Put in 9x13 casserole, sprinkle on almonds. Bake at 350 degrees until hot and bubbly
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