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Baked Rice with Sausage Recipe

Baked Rice with Sausage Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing YIELD:12-14 servings

Ingredients

  • 2 pounds Johnsonville® Mild Ground Italian 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

  • 1. 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.
  • 2. 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.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.