Sausage casserole #2

Yield: 4 Servings

Measure Ingredient
2 Envelopes Lipton's onion soup
3 cups Boiling water
1 pounds Bulk pork sausage
½ cup Raw rice
1 can Water chestnuts; sliced
2 tablespoons Chopped celery
1 can Pimentos; chopped

Add onion soup to boiling water; set aside. Cook sausage until golden brown; drain -- pat on paper towel. Cook celery until clear and soft. Spray a 3 quart casserole with Pam, add rice to onion soup and water. Add sausage, celery, water chestnuts and pimento; mix well. Cook 1-½ hours in a preheated

350 degree oven.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes