| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Hot or mild sausage |
| 1 |
|
Onion; chopped |
| 1 |
lb |
Fresh mushrooms; chopped |
| 1 |
|
Box (6-oz) long grain and wild rice |
| 1/3 |
c |
Whipping cream |
| 1 1/3 |
c |
Chicken broth |
| 1/3 |
c |
Chopped almonds; toasted |
INSTRUCTIONS
Preheat oven to 350°. Brown sausage and saut. mushrooms and onion in fat.
Drain fat. Cook rice according to directions for 20 minutes. Mix cream and
chicken broth. Combine all ingredients except almonds. Put into a 2-1/2
quart casserole and bake for 25 minutes. Top with almonds and bake 5 more
minutes. Yield: 6 servings.
ROBYN DICKEY
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Either Jesus pays or you do”