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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I received this recipe from my mother years ago, and it's been a family favorite ever since. Pork sausage really bulks up ordinary rice pilaf for fantastic flavor. Ingredients:
1/2 pound bulk pork sausage |
1 cup chopped celery |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1-1/4 cups milk |
1 jar (2 ounces) diced pimientos, drained |
1/2 cup uncooked long grain rice |
1/2 teaspoon poultry seasoning |
1/4 teaspoon salt |
1 cup soft bread crumbs |
2 tablespoons butter, melted |
Directions:
1. In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt.
2. Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes, stirring occasionally.
3. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more. Yield: 6-8 servings.
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