Sausage and rice casserole

Sausage and rice casserole

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • milk - 1 c
  • flour - 1/3 c
  • biscuit mix - 2 c
  • soy sauce - 1 Tbsp
  • shredded Cheddar cheese - 1 c
  • slivered almonds - 1/2 c
  • can water chestnuts - 1 item
  • uncooked rice - 1 c
  • sausage - 24 oz
  • small can sliced mushrooms - 1 item
  • frozen mixed vegetables - 1 pkg
  • each: chopped onion, green pepper and celery - 1 c
  • can each: cream of mushroom soup and chicken gumbo soup - 1 1/2
  • water include liquid from mushrooms - 2 c
  • fryer chicken giblets, diced - 1 lb
  • medium onion, diced or chopped - 1 item
  • each: salt, pepper, dry basil and sage sage optional - 1 tsp
  • broth or water with 2 chicken bouillon cubes - 2 c

How to make sausage and rice casserole:

In a skillet, saute the diced giblets and onion in the oil, until the onion is transparent and giblets are lightly cooked. Add seasonings and broth (or water with bouillon cubes dissolved in it). Add the frozen vegetables; stir all together. Bring to boil; simmer for 20 minutes. The liquid should just cover the giblets and vegetables; if needed, add more liquid.

Mix the flour with enough liquid to form a smooth paste; stir into giblet-vegetable mixture until slightly thickened. Pour into a 9 x 9 x 2-inch, or equivalent, baking dish. Top with biscuits made following directions on the biscuit mix box. Bake in a moderate (350°) oven for 20 to 25 minutes, until biscuits are golden brown. Serves 4 to 6.


Recipe categories: Main dish, Casseroles, Comfort food.

Rating:
Sausage and rice casserole
2.5
Average rating: 2.5 of 5, total votes: 4
Cook. Time: PT1H20M
Total Time: PT1H20M


Cause of complaint:

Related ingredients:
milk, salt, butter, grated parmesan cheese, can cream of chicken soup, ground beef, can evaporated milk
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