Yield: 1 Servings
|2 pounds||Pork sausage; (bulk roll)|
|1||Chopped bell pepper|
|1||Chopped medium onion|
|1½ cup||Diced celery|
|1 cup||Raw rice|
|1 pack||Dry chicken noodle soup mix|
|1 can||(10 oz) cream of mushroom soup|
|3½ cup||Boiling water|
|½ cup||Chopped almods|
By Aunt Emma on 12/28/96.
Brown sausage. Drain sausage. Add bell pepper, onion and celery. Saute until chopped vegetables wilt. Add rice. Stir. Add dry soup mix and canned soup. Stir in boiling water. Combine all ingredients, except almonds in 2 quart casserole. Cover. Bake at 350 degrees for 45 minutes. After 30 minutes, mix lightly with fork, sprinkle with almonds.
Posted to Bakery-Shoppe Digest V1 #482 by Terry Van Kirk <tvankirk@...> on Dec 31, 1997