Italian Sausage & Creamy Rice Hotdish
photo by Lori Mama
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb sausage or 1 lb Italian sausage
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup uncooked white rice (not minute rice)
- 1 (10 3/4 ounce) can condensed chicken noodle soup
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1⁄2 - 3⁄4 cup water
directions
- Sautee (brown) first four (4) items and then drain.
- In 9x13 casserole dish, put uncooked rice on bottom.
- Put sausage mixture on top.
- Add two (2) soups spreading on top.
- Add water.
- Bake at 350 degrees for 45-50 minutes.
- Serve and enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was good, but I followed the instructions by putting the rice on the bottom of the dish, and I ended up with crunchy undercooked (or perhaps slightly burnt?) rice. I used plain white rice, just as the recipe calls for. The flavor of the dish was still good, so it's one I'd make again; however, next time I'll definitely just go ahead and mix all the ingredients together in the casserole dish to ensure that the rice receives the proper moisture. I'll also probably use a bit more water than the recipe calls for.
-
Wow, this was a life saver and very easy. I used italian turkey sausage and omitted the celery b/c I didn't have any. I also only used the cream of mushroom soup, substituting a can of chicken broth for the chicken noodle. I added the 3/4 c. of water, too, since I decided to use up all the rice I had left, which was about 1 1/2 cups (the can of broth was also a little more liquid {14 1/2 oz} than called for w/the noodle soup, so it all worked out). It turned out yummy and delicious, and so easy on a night my brain wasn't focused on cooking! Thanks so much.
see 1 more reviews
Tweaks
-
Wow, this was a life saver and very easy. I used italian turkey sausage and omitted the celery b/c I didn't have any. I also only used the cream of mushroom soup, substituting a can of chicken broth for the chicken noodle. I added the 3/4 c. of water, too, since I decided to use up all the rice I had left, which was about 1 1/2 cups (the can of broth was also a little more liquid {14 1/2 oz} than called for w/the noodle soup, so it all worked out). It turned out yummy and delicious, and so easy on a night my brain wasn't focused on cooking! Thanks so much.
RECIPE SUBMITTED BY
I am a retired ordained pastor, and at the present, am a "house husband" since my wife continues to work. One of my responsibilites now is to plan and prepare meals. I find it an enjoyable challenge to find, evaluate, and prepare new recipes. I love to surprise my wife with something new and special for our evening meal. My favorite cookbook is the whole internet, and from it I am distilling the very best recipes for my personal cookbook.