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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sausage and Rice Casserole Recipe

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This recipe for Sausage and Rice Casserole is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb sausage

1 cup rice
1 cup chopped celery
1 cup chopped onion
1 cup sliced mushrooms
2 cans cream soup (mushroom, celery, chicken - whatever you have in the cupboard)
2 cans HOT water
Directions:
Directions:
There are two ways to prepare this recipe. I prefer the second as it's quicker to make, and you can make sure the rice is fully cooked.

#1:
Preheat the oven to 350°

Brown the sausage and crumble into small pieces.

Add the rest of the ingredients and put in a 9x13 baking dish. Bake for 1 hour until bubbly and the rice is fully cooked.

#2:
Cook the rice in 1 cup hot water until done.

Sauté the sausage, breaking it up into small pieces, then add celery and onions and cook until tender.

Add the soup and rice, simmer covered for 10 minutes.
Personal Notes:
Personal Notes:
Another one of Grandma Calkins (Elvina) Depression-era recipes. You can use either mild or spicy sausage - whatever you like. Hint: if you use method #1, don't cover the casserole or it will be too soupy!

 

 

 

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