Sausage casserole |
| Name: |
Sheila McClaran |
| Base: |
Schofield Barracks Hawaii |
| Recipe: |
1 pkg regular sausage 16 oz size
1 can each Campbell's condensed soups, Cream of Mushroom
Cream of Chicken and Cream of Celery
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups Uncle Ben's Converted Rice
Salt and pepper to taste
Brown sausage in a saucepan stirring frequently to keep it broken down into small pieces. If your choice of sausage leaves excessive fat after cooking drain some of it off, but you will need to include about 1/2 cup of the fat in this recipe. Using Jimmy Dean sausage I do not drain any of the fat off at all. Let cool.
Put celery, onion and pepper in a small saucepan and cover with water. Bring to boil on med-high heat and blanch for 5 minutes. Let cool, do not drain.
In large mixing bowl combine all 3 cans of soup and mix together well. Add 2 cups uncooked rice and mix together. Add blanced veggies including the water left in the pan. Add sausage, salt and pepper and mix well.
Put the mixture into a 9 X 13 baking pan that has been lightly sprayed with oil and bake at 350 degrees for 45 minutes until the top is golden brown. Let cool for 10 minutes and dinner is ready to be served.
Options: In a pinch you can use any combination of the 3 soups used in this. I have done all 3 Cream of Mushroom and it turns out fine. You can also upgrade to a hot style sausage for additional flavor. Want more color? Vary the green pepper to include red and yellow as well. I usually stir the casserole up during the last 15 minutes of cooking to let it brown throughout and add a little parmesan cheese to the top. |
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