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Soup And Sausage Casserole

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  Pork sausage 6 Pound
  Chopped celery 4 Cup (64 tbs)
  Onions 4 Medium, chopped
  Chopped green pepper 2 Cup (32 tbs)
  Uncooked regular rice 4 Cup (64 tbs)
  Envelope of dry chicken noodle soup mix 12 Ounce (6 envelopes ,2 ounces each)
  Toasted slivered almonds 2⁄3 Cup (10.67 tbs)
  Saffron 1⁄2 Teaspoon
  Boiling water 3 Quart
  Snipped parsley 1 Tablespoon

Heat oven to 350°.
Shape sausage into 48 patties or, if sausage is in rolls, cut each roll into 8 slices.
Brown sausage in large skillet over medium-low heat about 3 or 4 minutes on each side; remove and drain.
Pour fat from skillet, leaving just enough to coat bottom.
Add celery, onion and green pepper; cook and stir until onion is tender.
In each of 4 ungreased baking pans, 13x9x2 inches, mix 1/4 of the onion mixture 1 cup rice, 1 1/2 envelopes soup mix and 1/4 of the almonds.
Dissolve saffron in boiling water; stir 3 cups into each pan.
Arrange 12 sausage patties on mixture in each pan.
Cover; bake about 45 minutes or until rice is tender and liquid is absorbed.
Garnish with snipped parsley.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 719 Calories from Fat 378

% Daily Value*

Total Fat 42 g64.5%

Saturated Fat 15.7 g78.5%

Trans Fat 0 g

Cholesterol 140.6 mg46.9%

Sodium 789.7 mg32.9%

Total Carbohydrates 57 g18.9%

Dietary Fiber 4.4 g17.5%

Sugars 5 g

Protein 29 g58.8%

Vitamin A 12.7% Vitamin C 37.2%

Calcium 11.8% Iron 17.1%

*Based on a 2000 Calorie diet

Soup And Sausage Casserole Recipe