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Tim Bowley
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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
***** 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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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
***** 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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/