 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
When I was growing up, Mom made this tasty casserole often in summer for our family and guests. It's a great use of garden vegetables, and the sausage adds comforting flavor. I'm sure you'll enjoy it as much as we do. Sally Holbrook, Pasadena, California Ingredients:
16 fresh johnsonville® smoked sausage (about 1 pound) |
1/2 medium green pepper, chopped |
1/2 medium sweet red pepper, chopped |
1 tablespoon canola oil |
3 cups cooked long grain rice |
4 to 5 medium tomatoes, peeled and chopped |
1 package (10 ounces) frozen corn, thawed |
1 cup (4 ounces) shredded cheddar cheese |
2 tablespoons minced fresh parsley |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon dried basil |
1 cup soft bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
2. In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients.
3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
|
|