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Rice & Sausage Casserole
Makes 6 servings
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Ingredients
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1
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cup uncooked rice
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1
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pound BOB EVANS® Zesty Hot or Special Seasonings Roll Sausage
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2
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tablespoons butter or margarine
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1
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cup chopped celery
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1
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large onion, chopped
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1/4
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cup each chopped red and green bell peppers
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1
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(10-1/2-ounce) can condensed cream of mushroom soup
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1
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cup milk
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Salt and black pepper to taste
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1/2
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cup (2 ounces) shredded longhorn or colby cheese
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Cook rice according to package directions; transfer to large bowl. Preheat oven to 350°F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Remove sausage to paper towels; set aside. Drain off any drippings and wipe skillet clean with paper towels. Stir sausage into cooked rice. Melt butter in same skillet over medium-high heat until hot. Add celery, onion and bell peppers; cook and stir until tender. Stir into rice and sausage mixture. Stir in soup, milk, salt and black pepper; mix well. Spoon mixture into lightly greased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, 40 minutes or until heated through. Serve hot. Refrigerate leftovers.
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© Bob Evans®
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