Soup And Sausage Casserole
|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)|
|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.