"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sausage and Rice Casserole Recipe

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This recipe for Sausage and Rice Casserole, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Käline Goodrich: LMS, Hermon Elementary & Hermon Middle - Hermon, ME
Added: Wednesday, August 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sweet Italian sausage
1 - 1 1/4 c. rice
1 med. onion - chopped
1 c. margarine
1 c. flour
6-8 c. chicken broth
1 c. heavy cream
1 c. mushrooms - optional

Directions:
Directions:
Preheat oven to 350 degrees. Cook the rice and set aside. Take off the casings and cook the sausage, breaking into small pieces as it browns (or cut it up after it cooks). Drain off all fat and add the onion, mushrooms (if desired), and butter to the sausage. Sauté just until the onion is tender.
Sprinkle with the flour and mix well. Add the chicken stock. Stir and cook until thickened. Mix in the cream and remove from heat. At this point you may refrigerate the cooked rice and the sausage mixture (separately) until the next day. If you do this, bring the ingredients to room temperature before baking.
When you are ready to complete the casserole, combine the rice with the sausage mixture and pour into a 2 1/2-quart casserole. Bake at 350 degrees for 45 minutes, until the casserole is hot and bubbly.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is another one of my meals that makes a truly prodigious amount, but we like it so much and it is so time-consuming to make (and uses a lot of dishes) that I don't like to make less.

 

 

 

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