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Sausage And Rice

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  Fast cooking long grain and wild rice 6 1⁄4 Ounce (1 Box)
  Bulk italian sausage/Turkey sausage 1 Pound
  Finely chopped onion 1 1⁄4 Cup (20 tbs) (1 Cup Sauteed)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Chopped green bell pepper 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Canned mushrooms stems and pieces 4 Ounce (1 Can)
  Canned cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Salt 3⁄4 Teaspoon

Cook rice according to package directions.
Brown sausage; drain fat.
Saute onions.
Combine rice, onions, sausage and remaining ingredients; put in a 1-gallon bag and freeze.
To prepare for serving, thaw sausage and rice mixture.
Put in a baking dish; bake uncovered in a preheated 350° oven for 1 hour.

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