Sausage And Rice Casserole

• Cooking spray
• 1/2 pound 97%-fat-free breakfast sausage (such as Jimmy Dean)
• 1 cup chopped onion
• 1 medium red bell pepper, chopped
• 1/2 cup thinly sliced celery
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup, undiluted
• 1 (8-ounce) can sliced water chestnuts, drained
• 2 teaspoons Worcestershire sauce
• 2 tablespoons light soy sauce
• 1/2 cup frozen green peas
• 1 cup hot cooked long-grain brown rice

1. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add sausage; cook until meat is browned, stirring to crumble; remove from pan.
2. Add onion, bell pepper, and celery to sausage drippings; saute 4 minutes or until tender. Add garlic and crushed red pepper; cook 30 seconds. Add sausage, soup, and next 4 ingredients; stir well. Bring just to a simmer; cover, reduce heat, and simmer 10 minutes. Stir in rice; cover, remove from heat, and let stand 2 minutes.

cooking spray, sausage, onion, red bell pepper, celery, garlic, red pepper, condensed reducedfat, water chestnuts, worcestershire sauce, soy sauce, frozen green peas, hot cooked longgrain brown rice

Taken from www.myrecipes.com/recipe/sausage-rice-casserole (may not work)