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.
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.
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.
Bring 3 1/2 c. water to a boil in large saucepan. Add rice mix, reduce heat and simmer for 10 minutes. Heat 1 tsp. oil in large skillet. Add peppers and saute about 5 minutes. Add sausage and cook for about 3 minutes or until lightly browned. Place meat mixture on top of rice but don't stir. Cover and simmer for about 10 minutes until rice is tender. Stir to mix and serve.
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.
ow to cook rice, check the notes on this recipe for that
Cook rice according to package directions. Fry sausage. When done, combine each in pot. Crumble sausage in rice. Mix well. Use tomatoes as garnish on top. Recipe serves 3; can easily be doubled.
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.
quash with cooking spray and sprinkle with salt and pepper. Place cut
Prepare rice according to directions.
Brown sausage and drain all excess fat.
In a skillet, combine sausage, onion, celery, spaghetti sauce and water.
Simmer until celery and onions are tender.
Add green peppers and mushrooms and simmer until peppers are tender and sauce is thickened.
Serve sausage and vegetables over rice.
Makes 4 servings.
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.)
oil, add rice stirring as you add rice and then immediately turn
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.
Remove sausage from casing and place in a 2 quart
Brown sausage and drain.
Cook onion, bell pepper and celery until tender.
Boil water; then add rice and soup mix after it comes to a second boil.
Then boil
7 minutes longer.
Add sausage, onion, bell pepper and celery to rice.
Simmer for 15 minutes; then bake, covered, for 20 to 40 minutes at 350\u00b0.
Heat oven to 350 degrees.
Combine rice and water into 13 x 9 inch baking pan.
Cover rice with sliced onions and sausage.
In a medium size mixing bowl, combine the remaining ingredients, adjusting to taste.
Pour salsa mixture over sausage, onion and rice mixture, covering evenly.
Cover pan with aluminum foil, and bake for about an hour, until all the water is absorbed and the rice is cooked completely.
Stir to mix salsa and rice before serving.
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.
Soak beans in water to cover overnight. Rinse. Cover with water in heavy pot. Add ham bone (fat trimmed off) and remaining ingredients, except sausage and rice.
Bring to a boil and simmer 2 hours, stirring occasionally. Add sausage (which has been steamed in skillet, drained and fried).
Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove about a cup of beans from the pot, mash thoroughly and return to mixture.
Serve with boiled rice and garnish with scallions. Serves 8.
In skillet, cook sausage, cumin and garlic powder. Stir often; drain. Add onions and green peppers.
Saut until crisp and tender. Dissolve bouillon cubes in water and add to skillet. Stir in jalapeno, rice and rice seasoning and bring to a boil. Simmer uncovered for 5 to 10 minutes.