This recipe has been a great hit over at South Your Mouth! It has received lots of wonderful feedback from readers, let’s have a look at some of them:
Just made this last night….found my new favorite soup….cream of onion! Reduced the amount of onions I put in and used a can of the onion soup…..Hubby didn’t even have left-overs for work! YUMMY!!!
Made this for supper tonight with a side of turnips and greens. Loved the ease of putting casserole together. Had to substitute bell pepper cause I didn’t have celery and used regular sausage (my family isn’t fond of hot spicy food). Now we’ve got plenty of leftovers. Thanks so much for sharing this recipe!
1 pound pork sausage
1 medium onion
2-3 stalks celery
1/4 tsp red pepper flakes (optional)
1 (14.5 oz) can chicken or vegetable broth
1 can cream of celery soup
1 cup uncooked white rice
Preheat oven at 350 degrees. Spray a 1.5quart casserole dish with cooking spray.
Brown and crumble sausage in a skillet. Add onion, celery and red pepper flakes, continue cooking until veggies are becoming translucent and the sausage is no longer pink.
In a bowl, whisk together broth and soup. Pour the mixture and rice in the skillet and mix until everything is well combined. Pour into the casserole dish and cover tightly with aluminum foil, bake for 1 hour. Remove from oven and let rest for 10-15 minutes before serving.
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Quick Tip: You can use cream of chicken soup instead of cream of celery!
Thanks to South Your Mouth for this tasty casserole recipe the whole family will love!