How to Make Appetizing Sausage and Rice casserole

Sausage and Rice casserole. Bring The French Quarter To Your Kitchen With Zatarain's® Recipes & Ideas For Inspiration. Now Choose From Multiple Easy & Delicious Recipes To Create That Perfect Meal. Brown sausage in frying pan and pour off grease.

Sausage and Rice casserole How do you make Sausage and Rice Casserole? You start by browning your sausage. Add in the chopped onion, celery, and garlic. You can cook Sausage and Rice casserole using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sausage and Rice casserole

  1. You need 1 lb. of Roll of sausage (any flavor you like. Hot is mine.).
  2. You need 3 stalks of celery, chopped.
  3. Prepare 1 of onion, diced.
  4. It's 1/2 t. of Crushed red chilies.
  5. It's of I can cream of celery soup, undiluted (can use any flavor).
  6. You need 1 3/4 c. of Chicken stock (one can).
  7. You need 1 c. of Uncooked white rice.

Transfer to a two-quart casserole dish. Add rice, soup, broth, and stir. Top casserole with almonds and bake! The pepper portion of this sausage and rice casserole.

Sausage and Rice casserole step by step

  1. Begin browning off your sausage. When it is about half cooked, throw in your diced onion and celery pieces. Continue Browning, stirring often, until veggies are softened and meat is cooked..
  2. Add the remaining ingredients to the pan. Stir well. Cover very tightly. If you have no lid, use foil. Put in a 350 degree oven for one hour..
  3. Let sit, still covered, for 15 minutes. Then uncover, stir, and enjoy!.

Dried basil and red pepper flakes are give Italian flavor and a touch of heat. To keep things healthy, I used brown rice, which is higher in fiber and minerals than white rice. Sausage and Rice Casserole is a simple recipe perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing or Rice Stuffing). Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.

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