| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes Lipton's onion soup |
| 3 |
c |
Boiling water |
| 1 |
lb |
Bulk pork sausage |
| 1/2 |
c |
Raw rice |
| 1 |
cn |
Water chestnuts; sliced |
| 2 |
tb |
Chopped celery |
| 1 |
cn |
Pimentos; chopped |
INSTRUCTIONS
Add onion soup to boiling water; set aside. Cook sausage until golden
brown; drain -- pat on paper towel. Cook celery until clear and soft. Spray
a 3 quart casserole with Pam, add rice to onion soup and water. Add
sausage, celery, water chestnuts and pimento; mix well. Cook 1-1/2 hours in
a preheated
350 degree oven.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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