Thursday, February 9, 2012

Sausage Casserole

There are several different sausage casseroles we enjoy eating. We're talking about a quick and easy meal to throw together on a cold night after a long day at work. All of the items come straight from the pantry, which makes it even easier!

  • 1 lb. mild or hot sausage
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • Up to 1/2 cup milk
  • 1 cup instant rice
  • 1 4 oz. jar diced pimiento
  • 1-1/2 cups grated cheddar cheese
Preheat oven to 350 degrees.

Brown sausage, onion and pepper. Stir in uncooked rice and mix well. In a bowl, mix the soups, pimientos, rice and blend in a little milk to thin the soup down a little. Stir in a little black pepper and the sausage, onion and pepper mixture. Pour into a casserole dish and top with cheese. Bake for 20 minutes or until cheese is bubbly and rice is cooked.


Follow the directions above, but substitute the bell pepper with a jar of chopped fire roasted red peppers and the pimientos with a can of drained, chopped water chestnuts. 

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