Sausage and Rice Casserole |
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Prep Time: 17 Minutes Cook Time: 20 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1/2 pound 97%-fat-free breakfast sausage (such as jimmy dean) |
1 cup chopped onion |
1 medium red bell pepper, chopped |
1/2 cup thinly sliced celery |
4 garlic cloves, minced |
1/4 teaspoon crushed red pepper |
1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup, undiluted |
1 (8-ounce) can sliced water chestnuts, drained |
2 teaspoons worcestershire sauce |
2 tablespoons light soy sauce |
1/2 cup frozen green peas |
1 cup hot cooked long-grain brown rice |
Directions:
1. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add sausage; cook until meat is browned, stirring to crumble; remove from pan.
2. Add onion, bell pepper, and celery to sausage drippings; sauté 4 minutes or until tender. Add garlic and crushed red pepper; cook 30 seconds. Add sausage, soup, and next 4 ingredients; stir well. Bring just to a simmer; cover, reduce heat, and simmer 10 minutes. Stir in rice; cover, remove from heat, and let stand 2 minutes.
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