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Twin Sausage Casserole




Source of Recipe


Debbie


List of Ingredients




Twin Sausage Casserole

1 can sliced or chopped mushrooms -- (6 oz.)
6 chicken bouillon cubes
1 lb. bulk pork sausage
1 lb. ground beef
2 c. chopped celery
1 c. chopped green pepper
1/2 c. grated Parmesan cheese
1 t. salt
1/2 t. marjoram leaves
1/8 t. pepper
2 c. long grain rice



Recipe



Drain mushrooms and add enough water to liquid to make 5 c. Add
bouillon
cubes and heat to dissolve. Brown meat and drain off fat and
liquid.
Combine meat with remaining ingredients except bouillon. Line
two 2qt.
casseroles with aluminum foil. Divide mixture evenly between the 2
casseroles. Pour half of hot bouillon over each casserole. Stir
lightly to
blend. Cover and bake in moderate oven (350 F.) 15 minutes. Remove
from
oven, leave covered, and cool to room temperature. Each casserole
makes 4
to 6 servings. Freeze. When frozen, lift foil from casserole.
Wrap each
in foil; label, date and return to freezer. Recommended storage
time: 1
month. To serve, take package from freezer, remove wrappings and
place
in casserole. Cover and bake in moderate oven (350 F.) 1 1/2 hours.