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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Crunchy Sausage Casserole Recipe

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This recipe for Crunchy Sausage Casserole is from In the Kitchen with Swann Keys , 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 box of Uncle Ben’s long grain and wild rice
1 pound bulk pork sausage
1 pound ground beef
1 large onion chopped
1 (8oz) can sliced mushrooms, drained
1 (8 oz) can diced water chestnuts, drained
3 tablespoons soy sauce
1 (2 and ¾ oz.) package sliced almonds
Lemon slice (optional)
Parsley sprigs (optional)
Directions:
Directions:
Cook rice mix according to package directions: set aside. Cook sausage, ground beef, and onion over medium heat in a large skillet until meat is brown, stirring to crumble. Drain off drippings. Add rice, mushrooms, water chestnuts, and soy sauce; stir well. Spoon into an ungreased 2-quart casserole. Cover and refrigerate overnight.

Remove from refrigerator and allow to sit at room temperature 30 minutes. Sprinkle almonds over top. Bake, uncovered, at 325 degrees for 50 minutes or until thoroughly heated. Garnish with lemon slice and parsley sprigs if desired. Yield 8 to 10 servings.

Note: Casserole may be baked without overnight refrigeration. Bake 20 minutes at 300 degrees or until hot.

It is easy, people love it, it can be used for lunch or dinner, it can be heated in the microwave, it can be frozen. For mushroom haters, they can be omitted. I rarely use the almonds and never the lemon slice and parsley.
Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
This dish, along with scrambled eggs, has been our Christmas breakfast for the last 30 years.

 

 

 

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