Prep 10 mins
Cook 1 hr 15 mins
I found the original of this recipe on Allrecipes.com. I changed it quite a bit to suit our tastes. The kids like it, too!
- 1 lb mild Italian sausage, cut in small pieces
- 1 small onion, chopped
- 1 red bell pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 cup uncooked long grain rice
- 1 (4 1/2 ounce) package chicken noodle soup mix
- 3 1⁄2 cups hot water
- Preheat oven to 325 degrees F.
- Saute sausage, onion and red pepper until sausage is no longer pink and the onion, celery and red pepper has softened.
- Drain off fat.
- Put sausage mixture in a 2 quart ovenproof casserole.
- Stir in rice, soup mix and water.
- Bake, covered, at 325 F.
- for 1 hour.
This recipe is a hit. I cut up Italian hot sausage links (this is what I had on hand) added some pepper and a blend of green herbs (rosemary, thyme,marjoran, sage, savory, basil, oregano) and wow it was terrific. Next time I have to double the batch, it was that good. Thank you for the quick and tasty recipe.
So I was looking for a way to use up a pound of turkey kielbasa, and this seemed like a good idea. Did I say good? I meant incredible! I used half of a large onion, 3 stalks of celery, and added about 1/3 each of yellow and orange peppers to the red. Like vivmom, I didn't have soup mix, but I did have the gelatinous goodness leftover from baked chicken, about a cup-full. I added another 1.5 cup of water to that, since I used thin basmathi rice, and it was a bit too liquidy. The dish sat in my warm oven for about an hour before it was served, and both my parents, who rarely eat a full plate, had seconds! I'm so glad I have leftovers!
This was hearty, wonderful fare, particularly on a chilly night. I didn't have any celery, and I didn't have chicken noodle soup mix. I used chicken broth for part of the liquid, and supplemented extra spices (thyme, Italian seasoning, salt and pepper.) I also covered the top of the casserole with shredded mozzarella and fresh parsley just before serving. Wish I had doubled this, because poof! It disappeared! Next time I know to make more, because this is the kind of food you want to just keep eating... Thanks for posting this.