Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
Fry sausage until brown and drain off grease.
Saute mushrooms, celery and onions in butter until tender.
Add flour and stir until smooth.
Gradually add milk, stirring constantly and keep stirring until sauce is thick and smooth.
Add Worcestershire sauce, rice and sausage to mushroom sauce and place mixture in a greased casserole dish.
Top with buttered bread crumbs and bake at 375\u00b0F for 30 minutes.
Cook rice as directed (omit butter).
Brown sausage and drain. Mix rice and sausage.
Add mushrooms and saute.
Brown sausage in frying pan and drain the fat.
Arrange rice and sausage meat in alternate layers with onion.
Pour on undiluted tomato soup.
Top with shredded cheese.
Cover and bake at 350\u00b0 for 30 minutes.
In a skillet, cook the sausage, celery, onion and green pepper over medium
Cut onion in small pieces and saute in oil in a large pot until tender.
Wash kidney beans and add to pot.
Fill with water about 2 fingers above beans.
Bring to hard boil over high heat. Reduce heat to medium and cook for 3 hours adding water as necessary.
When beans are cooked wash sausage; cut into small pieces and add to beans.
Reduce to low heat and cook for 1 more hour.
When completely done, salt and pepper to taste.
Prepare rice and serve beans and sausage over rice.
In large skillet, cook sausage until almost done. Add celery, onion and pepper. Cook until tender and drain. In large saucepan, bring water to boil; add dry soup mix. Reduce heat and simmer, uncovered, 5 minutes until noodles are tender. Stir in canned soup, rice and sausage mixture. Mix well. Transfer to greased 13 x 9 x 2 baking dish or pan. Cover with foil and bake 40 minutes. Then uncover and bake 15 minutes. If desired, sprinkle bread crumbs on top during last 15 minutes (we omit). Let stand 10 minutes before serving.
Saute the green pepper, celery, rice/spaghetti and onion in butter until the veggies are tender.
Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
In skillet, cook sausage, onion, and pepper until meat isn't pink and vegetables are tender. Stir in soup, rice, and sausage mixture. Mix well. Put in well greased 13 X 9 baking dish. Cover and bake at 350 degrees for 40 minutes. toss bread crumbs and butter; sprinkle over mixture and bake uncovered for another 10-15 minutes, or until rice is tender. Let set 10 minutes before serving.
Combine the rice and water in a saucepan, and bring to a boil.
alf lengthwise, seed, quarter and peel it. Then cut it
Brown sausage until about medium well.
Set aside.
Brown onions and garlic until soft.
Mix with sausage.
Prepare rice mix, using low sodium chicken broth instead of water.
When rice is done, mix with sausage.
Add Italian seasoning, pecans, orange juice and cheese.
Mix well.
Put mixture in a large baking dish. Sprinkle with bread crumbs.
Bake at 350\u00b0 until crispy on top, 30 to 45 minutes.
Cook rice using package directions.
Brown sausage with hot pepper flakes in skillet, stirring until crumbly.
Combine rice and sausage in bowl; mix well.
Saute onion, green pepper and celery in oil in skillet.
Add sauteed vegetables, chicken, water chestnuts and mixture of bouillon cubes and water to sausage and rice mixture; mix well.
Spoon into baking dish.
Top with almonds.
Bake at 350\u00b0 for 1 hour.
Yield:
10 servings.
Cook sausage and drain fat.
Add onions, peppers and celery; cook until tender-crisp.
Stir in rice and water chestnuts; heat. Add water as needed.
Try turkey sausage rather than pork.
Cook rice.
Brown sausage; place in casserole dish.
Saute onions, combine rice and other ingredients.
Mix well.
Pour over sausage, sprinkle Parmesan cheese on top.
Bake in 350\u00b0 oven for 20 minutes or until cheese is melted.
Prepare rice and fry sausage; drain well.
Saute vegetables in oleo.
Combine all ingredients except cheese.
Place in large oblong casserole dish.
Top with cheese.
Bake at 350\u00b0 for 30 minutes.
Cook bacon and put broccoli in and chicken in and put the rice in and put bacon and sausage in.
Put on the lid and boil it up. Pick the lid up and pick them out and put them on the plate and take a fork and spoon and eat them all up and drink a big glass of milk and a big glass of juice!
Cook all on medium heat.
Cook 1 cup rice and 1 cup water (if using Minute rice, add rice to boiling water).
After rice is done, add to cooked mixture.
Put rice and consomme in a casserole dish and bake until the consomme is absorbed, about 1 hour.
Brown beef.
Put aside. Brown sausage; drain off fat.
Mix ground beef, sausage, mushrooms and pepper to taste.
Add meat mixture to the rice mixture, stirring thoroughly.
Bake at 350\u00b0 until completely heated.
Combine sausage and celery in a large skillet.
Cook over medium heat until sausage is browned and celery is tender.
Stir to crumble meat.
Drain.
Stir in chicken broth, mushroom soup, chicken soup, water chestnuts, mushrooms, rice and thyme.
Mix well.
Spoon into a lightly greased 3- quart casserole and sprinkle with almonds.
Bake, uncovered at 350 degrees for 1 1/2 hours. Garnish with parsley if desired.