Sausage Rice Casserole Recipe
- Yield: 8 – 10 servings.
- 1 cup uncooked regular rice
- 2 cups carrots, chopped
- 1 lg. onion, chopped
- 1 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1 14-1/2 oz. can chicken broth
- 1/4 cup water
- 1 lb. bulk pork sausage
- Fresh mushrooms (optional)
- Fresh parsley sprigs (optional)
- Spread rice evenly in a lightly greased 3 qt. casserole.
- Spoon vegetables over rice.
- Pour chicken broth and water over the vegetables.
- Cook sausage until browned; drain well.
- Spoon sausage over vegetables.
- Cover and bake at 350 for 30 minutes.
- Remove from oven, and stir well; cover and bake an additional 30 minutes.
- Garnish with a mushroom and parsley, if desired.