This is another recipe from my Southern Indiana roots.
1 lb bulk sausage
1 cup diced celery
1 small yellow onion, diced
1/2 green pepper,* diced
1 can cream of chicken soup, undiluted
1 1/2 cups milk
3/4 cup minute rice
1/2 tsp poultry seasoning
dash of salt
1 cup bread crumbs
2 tbsp oleo
Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seasonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the breadcrumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.
1 cup diced celery
1 small yellow onion, diced
1/2 green pepper,* diced
1 can cream of chicken soup, undiluted
1 1/2 cups milk
3/4 cup minute rice
1/2 tsp poultry seasoning
dash of salt
1 cup bread crumbs
2 tbsp oleo
Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seasonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the breadcrumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.
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