Hello. The 1950s called. They said we can keep the casserole dishes. Yay!

Sausage-Rice Casserole
from Better Homes & Garden Hometown Potluck Favorites
serves 6*

1 lb. uncooked sweet (mild) or hot Italian sausage (or sausage links with the casings removed)
1/2 c. chopped onion
2 1/2 c. cooked white rice
1 4-oz. can green chiles, drained
1 4-oz. can mushroom stems and pieces, drained
1 10 3/4-oz. can condensed cream of chicken soup
1 c. milk
3/4 c. (3 oz.) shredded cheddar cheese

Preheat the oven to 350 degrees.

Cook sausage and onion in a skillet on the stovetop until sausage is brown. Stir it to break up big pieces. Drain off excess fat.

In a very large bowl, stir together the rice, chiles, and mushrooms; add the soup, milk, and cheddar cheese; then add the sausage-onion mixture. Stir thoroughly. Tip in to a 2- or 2.5-quart rectangular baking dish. Bake uncovered in your preheated oven for 50 minutes or until heated through.

You can also make this in advance, up to 24 hours according to the recipe book, and store it covered in the fridge til you are ready to cook. Just bake for 65 to 70 minutes if baking straight from the fridge, or until heated through.

How easy is that??

It’s simple, it’s filling, it’s not too expensive if you think about it (just the sausage, really), and I feel that it will reheat spectacularly. It could even do a great impression of a hot, cheesy, creamy, filling dish at a brunch. I used sweet Italian sausage, so the only heat really came from the green chiles and that is not an overpowering or off-putting heat. It was actually quite pleasant with a green salad on the side.

*Why do we love the Hometown Potluck Favorites cookbook? Because it provides the recipe in small and large serving sizes so we can adjust it for family dinners or family reunions, as necessary.

For 12 servings:

2 lbs. sausage
1 c. chopped onion
5 cups cooked white rice
2 4-oz. cans of green chiles, drained
2 4-oz. cans mushroom stems and pieces, drained
2 10 3/4-oz. cans condensed cream of chicken soup
2 c. milk
1 1/2 c. (6 oz.) shredded cheddar cheese

Follow all the same preparatory steps, but divide the mixture evenly between 2 2- or 2.5-quart baking dishes. Bake both dishes 50 minutes at 350, or cover, refrigerate up to 24 hours, and bake at 350 for 65 to 70 minutes, just as you would for the 6-serving recipe.

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