Does a recipe count as words? :) Today's casserole is another simple dish. The original recipe calls for two pounds of sausage, but I prefer to use half sausage and half ground beef. I found this in Taste of Home, and it is one of my favorites.
Sausage and Rice Bake2 pounds bulk Italian sausage (or mix beef and sausage)
4 celery ribs, thinly sliced
1 onion, chopped fine
1 green pepper, chopped
4 1/2 cups water
3/4 cups dry chicken noodle soup mix (1 1/2 envelopes)
1 can cream of chicken soup
1 cup uncooked long grain rice
1/4 cup bread crumbs
2 T melted butter
Cook sausage and veggies together until meat is no longer pink and veggies are tender; drain. In a large saucepan, bring water to full boil and 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 baking dish. Cover and bake at 350 for 40 minutes. Toss bread crumbs and butter; sprinkle on top, then bake uncovered for additional 10 minutes. Let stand 10 minutes before serving.
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