| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1 |
lb |
Mild sausage; cooked and drained |
| 1 |
sm |
Onion; chopped |
| 1 |
c |
Chopped celery |
| 2 |
tb |
Butter |
| 1/8 |
ts |
Garlic salt |
| 1/8 |
ts |
Oregano |
| 1 |
sm |
Bay leaf |
| 1 |
cn |
Mushrooms; (4oz) |
| 1 |
cn |
Chicken broth; (14oz) |
| 1 |
cn |
Cream of chicken or mushroom soup; (10oz) |
|
|
Pepper to taste |
|
|
Chopped pecans |
INSTRUCTIONS
Cook rice according to directions. saute onion and celery in butter. Mix
all ingredients and put into a greased 2 quart casserole. Bake at 325
degrees for 1 1/4 to 1 1/2 hours or until all liquid is absorbed. Can be
stirred occasionally. 4-6 servings.
NOTES : Creative Cooking With Pecans
Posted to recipelu-digest Volume 01 Number 411 by "lbrandau"
<lbrandau@intrnet.net> on Dec 28, 1997
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