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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe is perfect for potlucks or church suppers since it produces a big batch and has flavors with broad appeal. Most folks can't guess that the secret ingredient is chicken noodle soup mix. -Naomi Flood, Emporia, Kansas Ingredients:
2 pounds johnsonville® mild ground italian sausage |
4 celery ribs, thinly sliced |
1 large onion, chopped |
1 large green pepper, chopped |
4-1/2 cups water |
3/4 cup dry chicken noodle soup mix |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup uncooked long grain rice |
1/4 cup dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving. Yield: 12-14 servings.
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