Nice recipe I got from my good friend from Chicago.
- 1 large onion chopped
- 2 tablespoons butter melted
- 1 large green pepper chopped
- 2 pounds italian sausage bulk (i like new york style sausage company)
- 4 stalks celery chopped or silced
- 4.5 cups water
- 3/4 cup dry chicken noodle soup mix (i like mrs. grass)
- 1 can condensed cream of chicken soup undiluted, (10 3/4 oz can)
- 1 cup long grain rice uncooked
- 1/4 cup italian dry bread crumbs
- Carbohydrate 23.05321052528 g
- Cholesterol 74.0743325482344 mg
- Fat 28.3462875547097 g
- Fiber 1.55482224384281 g
- Protein 14.9437844828073 g
- Saturated Fat 10.3878503333161 g
- Serving Size 1 1 Serving (257g)
- Sodium 1326.66173702012 mg
- Sugar 21.4983882814372 g
- Trans Fat 1.98662158168145 g
- Calories 411 calories
Step-by-step
- In large saute pan, cook the sausage over medium heat, separating it into small bite size pieces. Its done when the meat is no longer pink.
- Rinse and drain.
- Return sausage to saute pan and turn heat to medium low. Add celery, onion, green pepper and cook for 3-5 minutes.
- In a large saucepan, bring water to boil.
- Add the dry soup mix to the boiling water, reduce heat and simmer for 5 minutes until the noodles are done.
- Stir in canned soup, uncooked rice and sausage mixture. Combine well.
- Transfer to a greased 13" X 9" baking dish.
- Cover with foil and bake at 350 degrees F for 40 minutes.
- While casserole is baking, mix the bread crumbs and melted butter.
- Sprinkle the bread crumbs over casserole and bake uncovered for 10 more minutes. Let stand for 5 minutes before serving. Yields: 12 servings (1 cup = 1 serving)
A crisp golden crust gives way to tender grains of long-grain rice and savory pork crumbles in this substantial baked casserole. Achieving the correct texture across disparate ingredients requires precise coordination between stovetop reduction and oven timing.
Cook bulk sausage over medium heat and break it into small, uniform pieces to ensure even rendering of fat. Rinsing the cooked meat removes excess grease before the aromatics enter the pan, preventing the celery, onion, and green pepper from frying in heavy animal fat. Sauté those vegetables gently for three to five minutes until the onions turn translucent without taking on color.
Baking covered at 350 degrees Fahrenheit for forty minutes traps steam inside the thirteen-by-nine-inch dish, allowing the raw long-grain rice to absorb the boiling water, chicken noodle stock, and condensed soup mixture completely. Uncover the dish only for the final ten minutes after scattering butter-moistened bread crumbs across the surface to promote browning without burning.
Leaving the baked casserole to rest undisturbed for five minutes allows the starches to set, ensuring clean portioning into twelve equal servings.
