Friday, March 29, 2013

Last Friday of the Month Recipe - Sausage and Rice Casserole

My husband and I make very few casseroles, but this Sausage and Rice with all the veggies is one of our favorites and tastes even better the next day. 

Plus it's easy and pretty darn quick.

We use rice cooked in a rice cooker, but however you cook your rice will work.  This is not a fussy recipe.

8 cups of cooked rice
1 lb of sausage, use your favorite, either ground or link
2 cans of mushroom slices, drained
2 green bell peppers copped large
4 or 5 stalks of celery cut 1/4 to 1/2"
1 onion chopped coarsely
16 oz (usually 1 can) chicken broth
EVOO, Canola Oil or Veg Oil, your choice
Salt and Pepper to taste

Cook the rice and let it sit while the rest is being prepared.

Preheat oven to 350 degrees

I saute the veggies along with a turn of the oil bottle, it doesn't take much oil :)

After the veggies are slightly transparent (we like crisp veggies) I add the sausage and canned mushrooms and cook until sausage is done.
Then I add the rice to a large lidded pan, stir in the veggie/sausage mix and add the can of chicken broth.  (For easy clean up, I spray the pan with cooking spray.)
Put in the oven until hot, about 20 minutes and enjoy your favorite beverage while it's heating through and the flavors are blending.

Set the table and enjoy. 

The dish is filled with veggies, along with just the right amount of rice and protein. 


Hope you enjoy.


1 comment:

  1. Another scrumptious-looking recipe, Leslie Ann! Keep 'em coming....