Italian Skillet Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe was given to me by a friend of mine in Nebraska. Ingredients:
1 lb italian sausage, sliced |
1 onion, chopped |
1 cup uncooked brown rice |
1 sweet red pepper, thinly sliced |
2 carrots, diced |
3 beef bouillon cubes |
3 cups boiling water |
1 cup frozen peas, thawed and drained |
2 (4 ounce) cans slices mushrooms, drained |
3 fresh tomatoes, peeled and diced |
1/2 cup sliced green olives |
3 hard-boiled eggs, sliced |
1/4 cup grated parmesan cheese |
Directions:
1. In a laarge skillet, brown sausage, drain. Add onion and rice, brown lightly. Stir in red pepper, carrots, bouillon cubes and boiling water. Bring to a boil. Cover, simmer 30 minutes, stirring occasionally until liquid is almost absorbed.
2. Add peas, mushrooms and tomatoes. Cook for 5 minutes. Place half of the mixture on a serving dish. Top with half of the olives, eggs and cheese. Repeat layers.
3. Serve immediately.
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