SAUSAGE RICE CASSEROLE
Source of Recipe
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Serves: 6-8
1 lb. bulk hot pork sausage
1 medium onion, chopped
3 c. cooked rice
1 'each' medium green, sweet red, and yellow pepper
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10-1/2 oz.) condensed French onion soup, undiluted
In a large skillet over medium heat, cook sausage and onion until sausage is browned and onion is tender; drain.
Add the rice, peppers and soups; mix well. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered, at 350-F for 30-35 minutes or until bubbly.
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