June 20, 2012

Sausage and Rice Casserole with an Interesting Ingredient

I am really starting to like sausage.  If I ever said back in the day, in my early posts, that I hated sausage, well . . . things have changed.  You see, I think it was one of those things where I didn't like it when I was younger, so I figured I still didn't like it, without thinking maybe my tastes have changed and I will like it now.  I started tasting it in my dishes rather than picking it out and I have realized how much flavor it adds.  

I found this recipe in Rush Hour Recipes and it sounded a little odd, but the lady that submitted it claims it was a childhood favorite, then when she grew up and got married, her husband started to love it too, so she had to learn how to make it herself.  

The thing that sounded odd was combining chicken noodle soup mix and sausage, but it must work together to be a family favorite recipe.  I liked it.  The chicken noodle soup mix added this yummy coating to the rice which added a lot of flavor.   

Wondering what to do with any leftover chicken noodle soup mix?  Try this Smothered Chicken Recipe!  

Sausage and Rice Casserole
2 Lbs. ground pork sausage
1 onion, chopped
3 - 4 c. celery, chopped
9 c. water
2 c. long-cooking rice, uncooked
3 (2 oz.) envs. chicken noodle soup mix, uncooked

In a large, deep skillet over medium heat, cook sausage, onion and celery, stirring often to break up sausage.  Drain.  Meanwhile, in a very large stockpot over high heat, bring water to a boil.  Add uncooked rice and soup mix to boiling water; stir well and add sausage mixture.  Stir to mix completely; mixture will be very watery.  Transfer to a greased deep 3-quart casserole dish.  Bake, uncovered, at 350 degrees for 20 minutes.  Remove from oven; stir.  Cover and bake an additional 30-40 minutes, until liquid is absorbed and rice is tender.  Makes 10-12 servings.  

Jenn's Notes: I made 1/4 batch of this and with two of us eating it, we still had plenty leftover.  I added some red and green diced bell pepper, because I had some in my fridge and peppers make everything better!  


  1. Sounds close to something my mom made when I was a kid and I make now, on a regular basis!

    Dr Martin's Mix

    1/2 pound of pork sausage (up to 1 lb) (I use 1 lb)
    1 green pepper, chopped (my mom never put one in, I did)
    2 green onions, chopped
    2 celery stalks, chopped(up to 3) (I do not add these)
    2 cup chicken bouillon or consomme (I use one can of chicken broth, and then add 1/4 can of water, I'm pretty my mom did too)
    1 cup raw rice
    1 T Worcestershire sauce
    1/2 tsp Salt

    Method of Preparation:
    Crumble sausage into a skillet and brown it. Drain, then add remaining ingredients, put a lid on and let simmer at low heat for about 1 hour.

    (From The I Hate To Cook Book by Peg Bracken)

    1. Oh, I love the idea of adding Worcestershire and green onions! - Jenn

  2. I think I will try this one day soon and yes peppers DO make everything better :)


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