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Sausage and Rice Casserole Side Dish Recipe

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When company's coming or when I need a quick-and-easy dish to pass, this is my hands-down favorite. A neighbor introduced me to the delicious combination of fluffy rice and sage-seasoned sausage. One forkful was all it took to convince me that I'd found a winner.

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6 Servings
Prep: 15 min. Bake: 1 hour

Ingredients

1 pound sage-flavored pork sausage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 cup converted rice, uncooked
2 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon ground pepper

Directions

Brown sausage in heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to casserole. To casserole add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender. Yield: 6 servings.

Sausage and Rice Casserole Side Dish published in Country Woman March/April 1990, p33

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