| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Freezable, Main dishes, Meat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk pork sausage |
| 1 |
c |
Chopped celery |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 1 |
cn |
Cream of mushroom soup, condensed, * see note |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Rice, uncooked |
| 1/2 |
ts |
Poultry seasoning |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Brown sausage and drain off excess fat. Add celery, onion, and green
pepper; cook until tender but not brown. Pour into ungreased 1 1/2-quart
casserole dish. Stir in soup, milk, rice and seasonings.
Bake, covered, in 350F oven for 50 minutes, stirring occasionally; then
bake uncovered 20 minutes longer.
NOTES : * Or cream of chicken, celery, cheddar cheese, whatever. You can
combine 1 cup of soft bread crumbs with 2 T. melted butter or margarine and
add as a topping before the final 20 minutes of baking. I don't bother.
Posted to MC-Recipe Digest V1 #336
Recipe by: Caroline Morrison
From: SLaM <laurie@cam.org>
Date: Tue, 10 Dec 1996 20:21:11 -0500
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