Sausage And Rice Casserole

• 1 lb. sage-flavored pork sausage
• 1 c. sliced celery
• 1/2 c. chopped onion
• 1/4 c. chopped sweet red pepper
• 1/4 c. chopped green pepper
• 1/2 c. sliced fresh mushrooms
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 c. uncooked converted rice
• 2 c. chicken broth
• 1/2 tsp. salt
• 1/8 tsp. pepper

1. Brown sausage in a heavy skillet over medium heat.
2. Transfer sausage to a 2 1/2-quart greased casserole dish.
3. In the sausage drippings, saute celery, onion, sweet red pepper, green pepper and mushrooms until lightly browned.
4. Turn into casserole.
5. Add water chestnuts, rice, broth, salt and pepper to casserole; mix well. Cover and bake at 350u0b0 for 1 to 1 1/2 hours, or until rice is fluffy and tender.

sageflavored pork sausage, celery, onion, sweet red pepper, green pepper, mushrooms, water chestnuts, rice, chicken broth, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=875711 (may not work)