Baked Rice With Sausage
- 2 lb. bulk Italian sausage
- 3 celery ribs, thinly sliced
- 1 large onion, chopped
- 1 large green pepper, chopped
- 4 1/2 c. water
- 3/4 c. dry chicken noodle soup (1 1/2 envelopes)
- 1 can condensed cream of chicken soup (undiluted)
- 1 c. uncooked long grain rice
- 1/4 c. dry bread crumbs (optional)
- 2 Tbsp. butter (optional)
- In large skillet, cook sausage until almost done. Add celery, onion and pepper. Cook until tender and drain. In large saucepan, bring water to boil; add dry soup mix. Reduce heat and simmer, uncovered, 5 minutes until noodles are tender. Stir in canned soup, rice and sausage mixture. Mix well. Transfer to greased 13 x 9 x 2 baking dish or pan. Cover with foil and bake 40 minutes. Then uncover and bake 15 minutes. If desired, sprinkle bread crumbs on top during last 15 minutes (we omit). Let stand 10 minutes before serving.
italian sausage, celery, onion, green pepper, water, condensed cream, long grain rice, bread crumbs, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84114 (may not work)