Sausage Vermicelli Recipe

4 1
Publisher Photo

Sausage Vermicelli Recipe

Be the first to add a review
4 1
Publisher Photo
"This is a longtime family favorite," notes Shauna Hamman of Mesa, Arizona. Sausage adds savory flavor to this speedy skillet supper, which is nicely priced at only 63 cents for each serving.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 cup sliced celery
  • 4-1/2 cups water
  • 1 cup uncooked long grain rice
  • 2 packages (2.1 ounces each) chicken noodle soup mix

Directions

In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Remove meat and vegetables with a slotted spoon and set aside.
In the same skillet, combine the water, rice and soup mixes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Stir in sausage mixture; heat through. Yield: 5 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Sausage Vermicelli in Quick Cooking November/December 2002, p51

Nutritional Facts

1 each: 377 calories, 17g fat (6g saturated fat), 36mg cholesterol, 811mg sodium, 43g carbohydrate (5g sugars, 2g fiber), 11g protein.

  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 cup sliced celery
  • 4-1/2 cups water
  • 1 cup uncooked long grain rice
  • 2 packages (2.1 ounces each) chicken noodle soup mix
  1. In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Remove meat and vegetables with a slotted spoon and set aside.
  2. In the same skillet, combine the water, rice and soup mixes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Stir in sausage mixture; heat through. Yield: 5 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Sausage Vermicelli in Quick Cooking November/December 2002, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage Vermicelli

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review