Sausage Rice Casserole
Annamaria Settanni McDonald
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- 1 lb
- bulk pork sausage (i use bob evans)
- 2 c
- cooked brown rice
- 3/4 c
- green pepper chopped
- 1 can(s)
- (10 3/4 ounce) can cream of mushroom soup
- chopped small onion
- celery stalk chopped
- 4 oz
- chopped mushrooms (optional)
- 1/2 c
- shredded cheese, anyone that you like, american (velveeta), cheddar, cheddar/monterey
1Cook & stir sausage in Dutch oven until brown; drain.
2Stir in rice, milk, celery, green pepper, onion, soup and mushrooms.
3Pour into ungreased 2 quart casserole and sprinkle with cheese.
4Cook uncovered in 350°F oven until center is bubbly, about 45 minutes.