Baked Rice with Sausage Recipe

Baked Rice with Sausage Recipe photo by Taste of Home

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This recipe is perfect for potlucks or church suppers since it produces a big batch and has flavors with broad appeal. Most folks can't guess that the secret ingredient is chicken noodle soup mix. -Naomi Flood, Emporia, Kansas

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Baked Rice with Sausage Recipe

Prep: 30 min. Bake: 50 min. + standing

Yield: 12-14 Servings

30 50 80

Ingredients

2 pounds bulk Johnsonville® Ground 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. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 cup) equals 234 calories, 12 g fat (5 g saturated fat), 38 mg cholesterol, 771 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Baked Rice with Sausage in Taste of Home February/March 2000, p33