A rice and sausage casserole recipe with chopped green pepper, celery and onion.
Cook Time: 2 hours
Total Time: 2 hours
Ingredients:
- 1 pound bulk sausage
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1/2 cup slivered almonds, toasted
- 1 1/2 cups raw rice
- 2 cans chicken broth, 12 1/2 oz each
Preparation:
Fry sausage until browned. Drain well; reserve fat. Cook celery, green
pepper and onion in 1/4 cup of the sausage fat. Turn sausage, vegetables,
and almonds into a 3-quart baking dish. Add rice and broth; mix well.
Bake at 350° for 1 1/2 to 2 hours or until liquid is completely
absorbed.
Serves 8.
Serves 8.
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