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Soup And Sausage Casserole

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Sausage
Servings: 
18

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