Category: Casseroles

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Sausage and Rice

This is one of those recipes that depending on the sausage the flavor changes.  You can also add more rice to expand the dish.    Peppers could be any from bell pepper to hot peppers

1 lb sausage
3 c. water
4 ribs chopped celery
1/2 c. onions and  green pepper
1 c. brown rice
1 pkg. dry chicken noodle soup

Cook breakfast sausage until pink is  gone. Drain, if needed.  Add water, chopped celery, onions and  green pepper to taste. Add  brown rice, package dry chicken noodle soup.  Bring to a boil. Cover and turn to low to cook the  rice.

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EASY FRIED RICE

This is another “basic” recipe that is adaptable depending on what you have.  If you don’t have onion soup mix, use 1/2 to 1 tsp ground black or white pepper, 1/2 to 1 tsp salt, 1 TB dried onion.   You can also use chopped hard boiled eggs or leave the eggs out all together. 
We serve this with a big salad as a meal on it’s own, or we use it with grilled meats as a side dish.
1/4 cup olive oil
4 cups cooked rice
2 cloves  garlic, finely minced
1 envelope dry onion soup mix
1/2 cup water
1  Tbsp soy sauce
1 cup frozen peas, partially thawed (or 1 1/2 cup mixed vegetables)
2 eggs, slightly beaten  and scrambled in pan
In skillet, heat oil over med high heat and warm  rice. Stirring constantly
for 2 minutes. Stir in garlic. Stir in soup mix  blended with water and soy
sauce. Cook 1 minute. Stir in peas. Cook 2  minutes. Stir in cooked eggs.

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Broccoli Rice Casserole

This recipe is one of my base recipes.  I regularly replace the broccoli with another dense vegetable such as winter squash, cauliflower, mushrooms and bell peppers.  Literally what ever vegetables I have available.
 1 1/2 cup rice
3  1/2 water
1 medium chopped onion
1 can (10 3/4 oz) condensed cream of  mushroom, or chicken, or celery or
cheese soup
1 1/2 cups 1% milk
2 –  10 oz packages frozen chopped broccoli or cauliflower or mixed 
vegetables
1/2 lb grated or sliced cheese
3 Tbsp margarine or  butter
Preheat oven to 350 degrees and grease 12x9x2x inch baking  pan.
In a saucepan mix rice, salt, and 3 cups of water and bring to a  boil.
Cover and simmer for 15 minutes. Remove saucepan from heat and set  aside
for additional 15 minutes.
Sauté onions in margarine or butter  until tender.
Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon  mixture into
baking pan.
Thaw and drain the vegetables and then  spread over the rice mixture.
Spread the cheese evenly over the top and bake  at 350 degrees for 25-30
minutes until cheese is melted and rice is  bubbly.