Prep 15 mins
Cook 45 mins
Even the most picky eaters enjoy this simple dish. I have stretched the recipe to include as much as 2 cups of rice when feeding a larger crowd; I've also used brown rice instead of white rice. This brown rice lengthens the cooking time but does not significantly alter the taste (i.e, my children have never noticed the difference). Also, we prefer to use bulk sausage.
- 1 lb sausage
- 1 cup rice
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 cups water
- Brown the sausage and drain. Add all of the ingredients to a 9X13 (or 10X13) baking dish sprayed with non-stick cooking spray and bake, covered, for about 45 minutes in a 350 degree oven.