Recipe 662 - Sausage Casserole
Recipe 662 - Sausage Casserole
(by Aunt Eileen [Knouse] Carter)
4 1/2 cups water (used for the soup)
2 envelopes Lipton chicken noodle soup (NOT cup-a soup)
1 cup uncooked Carolina rice
1lb. loose pork sausage (not in the casing)
1/2 cup chopped celery
1 chopped onion
1/2 of a green pepper (chopped)
2/3 cup toasted slivered almonds
Prepare both envelopes of chicken noodle soup according to box directions. While
soup is still hot add the uncooked rice--stir and simmer for 25 minutes until water is all
absorbed--remove from heat and set aside. In a skillet lightly brown the pork
sausage--pour fat off, then add celery, onion and green pepper--add a little water if it
seems dry. Cook until sausage is fully browned and other ingredients are tender. Add
the soup/rice and almonds to the sausage and stir until well mixed. Spray a 2qt.
casserole with Pam. Pour the whole mixture into the casserole--if it seems too dry
add a little water and stir. Place on a cookie sheet and bake at 350 degrees for 30
minutes.
Continue to:
Other Recipes:
- 580 - Red Beets
- 736 - Burger Dip
- 651 - Blueberry Coffee Cake
- 698 - Baked Taco Potatoes
- 592 - Watermelon Smoothie
- 631 - Oreo Cookie Balls
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
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