Sausage casserole #2
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .