Slow Cooked Chinese Rice Casserole
|Dehydrated chicken noodle soup||2 Ounce (2 Packages, Amount For 3 / 4 Servings Each)|
|Boiling water||3 Cup (48 tbs)|
|Pork sausage meat||1 Pound|
|Finely cut celery||2 Cup (32 tbs)|
|Onion||1 Large, finely chopped|
|Green pepper||1⁄2 , finely cut|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Canned pimiento||2 Ounce (1 Small Can)|
|Canned water chestnuts||3 Ounce, drained and sliced in rounds (1/2 Can, 6 Ounce Size)|
Put soup mixture in a large casserole (3-quart); pour over the boiling water and let stand while preparing the rest of the ingredients.
Cook sausage until all the redness has gone; drain, reserving about 2 tablespoons of the drippings in frying pan.
Saute celery, onion, and green pepper in drippings until a light yellow color.
Combine all the ingredients in the casserole; mix well.
Cover and bake in a moderate oven (350°) about 1 1/2 hours, stirring once after 30 minutes.
If more liquid is needed, add chicken consomme.
Makes 8 servings.