sausage and rice casserole
Ingredients:
- 2 pounds johnsonville® ground mild italian sausage
- 4 celery ribs, thinly sliced
- 1 large onion, chopped
- 1 large green pepper, chopped
- 4-1/2 cups water
- 3/4 cup dry chicken noodle soup mix
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup uncooked long grain rice
- 1/4 cup dry bread crumbs
- 2 tablespoons butter, melted
Directions:
- In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain
- In a large saucepan, bring water to a boil, add dry soup mix
- Reduce heat, simmer, uncovered, for 5 minutes or until the noodles are tender
- Stir in canned soup, rice and sausage mixture, mix well
- Transfer to a greased 13-in. x 9-in. baking dish
- Cover and bake at 350° for 40 minutes
- Toss bread crumbs and butter, sprinkle over rice mixture
- Bake, uncovered, for 10-15 minutes or until rice is tender
- Let stand for 10 minutes before serving
Notes:
Serving size: 1 cup
- 234 calories
- 12g fat (5g saturated fat)
- 38mg cholesterol
- 771mg sodium
- 20g carbohydrate (2g sugars 1g fiber)
- 10g protein
Nutrition Facts: