Yield: 5 Servings
Measure | Ingredient |
---|---|
1 cup | Rice |
1 pounds | Mild sausage; cooked and drained |
1 small | Onion; chopped |
1 cup | Chopped celery |
2 tablespoons | Butter |
⅛ teaspoon | Garlic salt |
⅛ teaspoon | Oregano |
1 small | Bay leaf |
1 can | Mushrooms; (4oz) |
1 can | Chicken broth; (14oz) |
1 can | Cream of chicken or mushroom soup; (10oz) |
\N \N | Pepper to taste |
\N \N | Chopped pecans |
Cook rice according to directions. saute onion and celery in butter. Mix all ingredients and put into a greased 2 quart casserole. Bake at 325 degrees for 1¼ to 1 ½ hours or until all liquid is absorbed. Can be stirred occasionally. 4-6 servings.
NOTES : Creative Cooking With Pecans Posted to recipelu-digest Volume 01 Number 411 by "lbrandau" <lbrandau@...> on Dec 28, 1997