Make small balls from sausage and fry.
Remove from skillet. Pour off grease, leaving about 1 tbsp.
Stir in chopped scallions. Stir and fry a few minutes, then add garlic.
When done, but not dark, remove from skillet.
In large bowl, mix cooked rice, soup and water chestnuts.
Mix well.
Add sausage, onion and garlic and stir.
(If mix seems dry, add 1 cup of chicken bouillon.)
Put in casserole dish and bake uncovered at 350 for 30 minutes.
Cook rice and set aside.
Brown sausage and drain.
Cut up onion and chop celery; add instant chicken noodle soup, water and mushrooms.
Stir in the sausage and rice.
Place in large casserole dish and bake at 350\u00b0 for 45 minutes or until brown.
Can top with Ritz cracker crumbs before baking.
Cook chopped onion in oil until tender.
Add sausage and cook; drain.
Add other ingredients.
Pour into a baking dish and bake at 350\u00b0 for 1 1/2 hours.
Brown sausage and ground chuck and drain.
Mix in other ingredients except cheese.
Put in greased 11 x 14-inch pan (glass).
Cover with foil and bake 1 1/2 hours at 350\u00b0.
Add grated cheese to top of casserole the last 15 minutes of baking time.
Be sure to cover with foil.
Brown sausage, onion and bell pepper; drain.
Cook rice.
Add corn, soup and rice.
Mix all together in a 9 x 12-inch pan.
Bake at 350\u00b0 for 30 minutes.
Brown pork sausage and drain.
Put sausage back into the skillet and add the chopped green pepper, onion and celery.
Heat the meat mixture until vegetables begin to soften.
Add real bacon bits, if desired, and set aside.
Add the envelope of noodle soup and rice to the boiling water. Cook for 30 minutes.
In the meantime, cook the sausage.
Remove the sausage from the skillet and then cook the onions and green pepper.
Mix the cooked rice, sausage, vegetables and almonds together in a 13 x 9-inch pan.
Bake at 350\u00b0 for 30 minutes. (This casserole freezes well.)
Boil 9 cups water; add white rice and noodle soup and boil 3 minutes.
Brown sausage and drain.
In drippings, saute onion and bell pepper.
Add all to soup mix.
Then add mushroom soup.
Mix well.
Pour into 9 x 13-inch casserole dish.
Bake uncovered 1 hour at 350\u00b0.
This can be made ahead and frozen.
Combine boiling water, dry soup and rice.
Let come to a boil. Boil 7 minutes on medium heat. Add sausage and remainder of ingredients.
Pour into a greased casserole and bake, uncovered, at 350\u00b0 for 1 hour.
If mixture seems too dry, add a little water as it cooks.
Fry sausage; drain.
Cook rice separately.
Put sausage back in frying pan.
Add onion, celery and green pepper; fry until done.
Add water, soups and rice; stir.
Bake in a casserole dish, covered, for 45 minutes, then uncover and bake for an additional 15 minutes.
The temperature should be 350\u00b0.
Brown sausage, onion, bell pepper and celery together, drain fat.
While browning sausage, cook soup as directed.
Combine rice, sausage and soup in casserole dish.
Bake 1 to 1 1/2 hours at 350 degrees.
Bring water to\ta
boil; add rice and soup mix.
Cook 5 minutes and set aside.
Brown sausage and remove from pan.\tIn the drippings,\tsaute
the onion, bell pepper and celery.
Add to rice
mixture
and
sausage.
Add\tmushroom
soup.
Bake, uncovered, for 1 hour at 350\u00b0.
Preheat oven to 325\u00b0.
Brown sausage and drain well. Saute onion and celery in a small amount of grease.
Combine other ingredients, stirring gently.
Add sausage.
Pour into casserole dish.
Cover and bake for 1 hour or until rice in center is done. Serves 5.
Brown sausage and drain off fat.
Saute onion, celery and bell pepper.
Cook vegetables until they are tender.
In saucepan, pour the water and mix in the cup of rice and chicken noodle soup mixes. Stir and bring to a boil.
Boil this mixture for 10 minutes.
Pour into the sausage mixture.
Add mushrooms and almonds to the mixture.
Pour contents in an ungreased casserole dish and add the clear chicken broth.
Place the uncovered casserole dish in oven at 350\u00b0 for an hour.
Fry sausage; drain off fat.
Add vegetables.
Saute until tender.
While sausage and vegetables are cooking, add soup to 4 cups of water.
Heat to boil.
Add rice and cook until done. Combine with sausage mixture and add half of the almonds.
Pour into casserole dish and top with remainder of almonds.
Bake in a 350\u00b0 oven for 30 minutes.
Brown sausage and drain.
In casserole dish, pour rice, then water.
Mix remaining ingredients together and place on top of rice and water.
Check casserole during cooking; you might have to add some more water.
Cook at 350\u00b0 until rice is done.
Brown sausage, celery and onion.
Add soup, water and rice. Place in baking dish and bake one hour at 350\u00b0.
Boil soup and rice in water.
Brown sausage and drain.
Mix onion, pepper, celery and mushrooms together.
Melt some butter in the sausage.
Mix all the ingredients in large bowl.
Pour into baking dish and bake 20 minutes at 325\u00b0.
Mix soup with water, bring to a boil and add 1 cup rice. Reduce heat and let simmer until all water is absorbed.
Brown sausage.
Mix sausage and all other ingredients with rice mixture. Place in a greased casserole dish and bake at 350\u00b0 for 30 minutes.
Lightly brown sausage; drain.
Mix all ingredients together and pour in a 2-quart casserole dish.
I put in 2 dishes and freeze one.
Bake, covered, for 1 hour and 15 minutes at 375\u00b0.