- Yield: 10 – 12 servings.
- 1 lb. bulk pork sausage
- 2 green peppers, chopped
- 1 med. Onion, chopped
- 2 10-3/4 oz. can cream of mushroom soup, undiluted
- 1-1/2 cup milk
- 1 2 oz. jar diced pimentos
- 1 4 oz. can sliced water chestnuts, drained
- 1 8 oz. can sliced water chestnuts, drained
- 2/3 cup uncooked long grain rice
- Fresh mushrooms (optional)
- Green bell pepper strips (optional)
- Cook sausage in a large skillet until brown, stirring to crumble meat; drain.
- Add next 8 ingredients; pour into a lightly greased 13 x 9 x 2 inch baking dish.
- Cover and bake at 350 for 30 minutes.
- Uncover, stir, and bake an additional 30 minutes before serving.
- If desired, garnish with mushrooms and bell pepper strips.
