Recipe: Sausage and Rice Casserole (9)

SAUSAGE AND RICE CASSEROLE

1/2 lb. sausage
1 sm. onion, chopped
1/2 c. chopped celery
1 env. Lipton chicken noodle soup
1 can chicken broth
1/2 c. Minute rice
1 (4 oz.) can mushroom pieces

Saute onion and celery in small amount of oil. Add crumbled sausage and brown. Drain fat, add remaining ingredients. Pour in 1 1/2 to 2 quart casserole. Cook covered at 350 degrees for 45 minutes. Stir and cook uncovered for an additional 15 minutes. Serves 4. (Recipe may be doubled.)

SAUSAGE AND RICE CASSEROLE

1 lb. sausage
1 bell pepper
1 pkg. dry chicken noodle soup, cooked
1 can chicken noodle soup
1 c. uncooked minute rice
1 chopped onion

Brown sausage, bell pepper and onion together. Combine remaining ingredients. Add the meat mixture and bake at 350 degrees for 1 hour. SAUSAGE AND RICE CASSEROLE

1 lb. smoked sausage
1 pkg. Lipton chicken noodle soup
with real broth
1 c. chopped onions
1 c. chopped bell pepper
3 limbs celery
1 c. raw rice

Fry sausage, drain. Then in same skillet, saute onions, pepper and celery until half done. In the meantime, put rice and soup mix (both envelopes in boiler) with 4 1/2 cups water and cook 7 minutes. Then pour all into casserole and bake about 45 minutes at 350 degrees. RICE AND SAUSAGE CASSEROLE

1 lb. hot sausage
1 c. celery (chopped)
1 tbsp. soy sauce
1 can cream of mushroom or cream of
chicken soup
1 med. onion (chopped)
1 pkg. onion soup mix
1 c. raw rice

Fry sausage in small chunks; our off the grease. Remove meat and saute onion and celery in a little margarine. Add meat and fry a little longer. While doing this, bring to a boil 2 cups of water. Add rice and cook according to package directions. Mix all ingredients together and put in a casserole and bake for 30 minutes in a 350 degree oven. Serves 10. SAUSAGE AND RICE CASSEROLE

1 lb. sausage
1 tbsp. chopped onion
1 tbsp green pepper
1 c. celery, chopped
1 1/2 c. cooked rice
1 can chicken noodle soup
1/4 to 1/2 can water

Fry sausage, breaking in fine pieces. Remove sausage from drippings. Saute onions, pepper and celery in drippings. Combine all in baking dish. Bake 1 hour at 250 degrees.SAUSAGE AND RICE CASSEROLE

1 lb. sausage
1/2 c. chopped onion
1/2 c. chopped green pepper
1 env. chicken and noodle soup
2 1/4 c. water
1/4 c. Minute Rice
1 c. grated cheese

Brown sausage; drain well. Add soup and rice in water and bring to a boil. Cook slow 10 minutes. Pour water mixture into meat mixture. Put into 2 quart casserole. Bake 1/2 hour at 350 degrees. Top with grated cheese. Bake 10 minutes more.RICE AND SAUSAGE CASSEROLE

1 lb. pork sausage
1 med. onion, chopped
4 stalks celery, chopped or cut little
1 tsp. chopped parsley
1 can cream of chicken soup, diluted
with 3 c. water
1 1/2 pkgs. Lipton chicken noodle soup
1 c. raw rice

Brown sausage, onion, celery and parsley. In separate pan add chicken soup, water, soup mix and rice for 1 minute. Mix with browned ingredients and pour into a 2 quart casserole dish. Sprinkle with bread crumbs. Bake at 350 degrees for approximately 1 hour.

RICE AND SAUSAGE CASSEROLE

2 pkgs. Lipton chicken noodle soup
1 c. long grain rice
1/2 med. onion, chopped
1/2 med. green pepper, chopped
1 or 2 stalks celery
1 lg. can mushrooms
1 or 2 lbs. pork sausages
5 c. water
Blanched almonds (opt.)

Saute onion, pepper and celery with sausage until browned; drain off excess oil; add drained mushrooms and simmer. Boil 5 cups water, 1 cup rice and 2 packages soup for 10 minutes. Add to meat mixture and bake in oven for 45 minutes at 375 degrees. Serves 6. SAUSAGE AND RICE CASSEROLE

1 lb. hamburger
1 lb. hot or mild Italian sausage,
bulk or remove casing
1 c. celery, chopped
1 c. onion, chopped
1 env. onion soup mix
1 can cream of mushroom soup
1 pkg. Uncle Ben's Long Grain and
Wild Rice mix
1 1/4 c. regular white long grain rice
8 oz. mushrooms
5 c. water
1 can cream of celery soup

Brown meats together and drain. Mix rest of ingredients together and add meat. Bake at 250 degrees in large 6-quart casserole for 2 to 2 1/2 hours. Serves 12.