Sausage and Rice Casserole
1 lb Goolsby's Country Sausage
1 Medium Onion, Diced
1 ½ cups Finely Diced Celery
¼ tsp Red Pepper Flakes (Optional)
1 (14.5-oz) Can Chicken or Vegetable Broth
1 (10.5-oz) Can Cream of Celery Soup
1 cup Long-Grain White Rice
1
Brown and crumble sausage in a large skillet.
2
When sausage is about half cooked, add onion, celery and red pepper flakes then continue cooking until sausage is no longer pink and veggies are starting to become translucent.
3
Spray a medium-sized casserole dish (1.5 quarts) with cooking spray or rub with butter.
4
In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated.
5
Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender.
6
Remove casserole from oven and let rest, covered, for 15 minutes before serving.
Recipe adapted from South Your Mouth
Ingredients
1 lb Goolsby's Country Sausage
1 Medium Onion, Diced
1 ½ cups Finely Diced Celery
¼ tsp Red Pepper Flakes (Optional)
1 (14.5-oz) Can Chicken or Vegetable Broth
1 (10.5-oz) Can Cream of Celery Soup
1 cup Long-Grain White Rice
