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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This dish is one I found in a cookbook that is falling apart. I am posting this to save it. I haven't tried this yet, but it looks interesting to me, as we like franks in casseroles. Ingredients:
3/4 cup regular rice |
1 1/2 cups chicken broth |
2 tablespoons butter |
2 tablespoons flour |
2 tablespoons mustard |
2 teaspoons sugar |
1/8 teaspoon pepper |
1 cup chicken broth |
1 lb frankfurter, cut into 1 inch pieces |
4 slices bacon, crisp cooked, drained and crumbled |
1/2 cup celery, chopped |
1/2 cup black olives, sliced |
1/4 cup green onion, sliced with tops |
1/4 cup sweet pickle relish |
Directions:
1. In a saucepan, prepare rice according to package directions, EXCEPT substitute the 1 1/2 cups chicken broth for the water and omit the salt.
2. In small saucepan melt butter, blend in flour, mustard, sugar and pepper.
3. Add the 1 cup chicken broth all at once; cook and stir till thickened and bubbly.
4. Stir into rice with franks, bacon, celery, olives, onions and pickle relish.
5. Turn into a 2 quart casserole.
6. Bake, uncovered, at 375 till mixture is heated through, about 30 minutes.
7. Garnish wit more bacon and sliced black olives, if desired.
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