Sausage and Rice (4) Collection

Discussion in 'Food and nutrition' started by Tim Bowley, Mar 12, 2006.

  1. Tim Bowley

    Tim Bowley Guest

    Italian Sausage With Rice
    Italian Sausage With Rice
    Italian Sausage With Rice
    Hearty Sausage and Rice Casserole With Pecans by Nita

    From: "Lauri F. McGowan" <[email protected]>
    I am hoping someone had a recipe for a casserole made with Italian
    sausage and rice. Thankyou

    Italian Sausage With Rice

    1 jar any brand spaghetti sauce
    2 lbs. Italian sausage
    8 oz. Mozzarella, sliced
    1 cup. rice, uncooked

    Preheat oven to 350 degrees. Cook rice according to package directions.
    Slowly cook sausage. Drain excess fat. Add 1 jar spaghetti sauce. Bring
    to boil. Remove from heat. Place one half of cooked rice in buttered 2
    quart casserole. Add half the sauce mixture and half the cheese. Repeat
    layers. Bake for 1 1/2 hours.

    Italian Sausage With Rice

    2 lbs. Italian sausage, cut into 1 inch pieces
    1 large. onion, diced
    1 large. green pepper, cut into 1 inch pieces
    1 cup. celery, cut into 1 inch pieces
    1 can tomatoes
    1 can pineapple chunks, drained (save juice)
    1 cup. beef broth (1 can)
    1/4 tsp. garlic powder
    Pepper to taste
    1 Tbsp brown sugar
    2 Tbsp cornstarch
    4 cup. cooked rice

    Cook sausage in 2 cups water 5 minutes. Remove from water and cut into
    pieces. Combine sausage, onion, peppers, and celery in a large skillet.
    Cook until veggies are crisp and tender. Add tomatoes, broth, pineapple,
    and seasonings. Cover and simmer. Just before serving, blend cornstarch
    and pineapple juice. Pour into meat and vegetable mixture. Cook until
    clear and thick. Serve on a bed of cooked white rice.

    Italian Sausage And Rice Casserole

    12 oz. sweet Italian sausage
    12 oz. hot Italian sausage
    1 Tbsp oil
    1 large. green bell pepper
    1 large. red bell pepper
    1 large. onion, sliced thinly
    2 cloves garlic
    1/3 cup. canned chicken broth
    1 tsp. fennel seeds
    1 tsp. oregano
    1/2 tsp. black pepper
    fresh basil to garnish

    Prick sausage with fork and place 1/4 to 1/3 cup water and cook,
    covered, for 5 minutes. Then cook, uncovered, for 10 minutes. Remove
    sausages after they've been browned and now add oil to skillet plus the
    drippings and in this cook, sliced peppers and onions until semi-crisp.
    Add chicken broth, rice, and seasonings. Cut sausage into desired pieces
    and mix in. Put in baking dish and bake at 375 degrees for 30 minutes.
    Garnish if desired.

    Linda in Tennessee

    Hearty Sausage and Rice Casserole With Pecans by Nita

    Serves about 12

    Note: This could be halved and frozen easily.
    2 Boxes Uncle Ben's Long Grain and Wild Rice
    (Note: Use ONLY ONE of the seasoning packets)

    1/3 cup white rice
    5 1/2 cups boiling water
    1 Knorr Beef Bouillon Cube
    3 Tablespoons Butter
    1/2 teaspoon crushed Basil
    1/2 teaspoon crushed Herbs de Provencal Or, Oregano and Parsley

    Combine in a large boiler and cook according to package directions for
    about 25 minutes or until tender and water is mostly absorbed: Remove
    from heat and set aside. Meanwhile, peel, chop and set aside 1 medium
    sweet type onion. In a frying pan, break up and saute' until browned: 1
    or 1 1/2 pounds bulk mild sausage

    When sausage is done, remove it from pan. Drain on paper towels to remove
    excess fat. Set aside in a medium bowl. Saute' onion in the sausage
    drippings (add a little butter if needed) until tender and somewhat
    translucent. Remove onions from pan when done and add to bowl with cooked
    sausage. Stir to combine. Drain mushrooms, discard liquid and chop
    medium chop:

    1 large jar sliced mushrooms

    Add chopped mushrooms to sausage and onion mixture.

    Add: 1/2 to 3/4 cup chopped pecans to above.

    When rice has COOLED somewhat, combine it in a large bowl with the
    sausage, onions, mushrooms, pecans. Stir together gently to combine.

    Add and stir in well:

    1 can Campbell's Cream of Chicken or Cream of Mushroom Soup
    1 soup can Half & Half or milk
    1/4 teaspoon ground black pepper
    1/2 to 1 teaspoon table salt

    Pour mixture into a large baking pan and sprinkle with plain bread crumbs
    if desired -- (Optional - If using bread crumbs, drizzle with excess
    sausage drippings and melted butter). Bake in preheated oven at 350
    degrees F. for 25 to 30 minutes. Serve hot.

    Note: Crushed Potato Chips could be used for chopping.

    May cover mixture and refrigerate overnight and bake the next day. Remove
    from refrigerator about 30 minutes before baking and bake as above only if
    the mixture is cold, it may require a bit of milk and baking for about 40
    minutes. Serve with green salad or cole slaw.

    Nita Holleman

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