Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 16 eaches | Small fresh link pork |
| \N \N | Sausages -- about 1 pound |
| ½ medium | Green pepper -- chopped |
| ½ medium | Sweet red pepper -- chopped |
| 1 tablespoon | Cooking oil |
| 3 cups | Long grain rice -- cooked |
| 5 mediums | Tomatoes -- peeled and |
| \N \N | Chopped |
| 1 pack | Frozen corn -- l0 ounces |
| \N \N | Thawed |
| 1 cup | Cheddar cheese -- 4 ounces |
| \N \N | Shredded |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | Salt |
| 2 tablespoons | Fresh parsley -- chopped |
| 1 teaspoon | Dried basil |
| 1 cup | Soft bread crumbs |
| 2 tablespoons | Butter or margarine -- |
| \N \N | Melted |
Place sausages on a rack in a baking pan; bake at 350 deg. for 15 minutes or until lightly browned. Cut into 1-in. pieces; set aside.
In a skillet, saute peppers in oil for 3 minutes. Place in a 3-qt.
casserole; add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle on top of casserole. Bake, uncovered, at 350 deg. for 30-40 minutes or until heated through.
Yield: 6-8 servings
Recipe By : Taste of Home